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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. DUKKAH. | 2. Roast the sesame seeds, coriander seeds, cumin seeds, and hazelnuts until golden and fragrant. (You may need to do each of these separately, so none of them scorch). | 3. Rub the skins off of the hazelnuts as much as possible. | 4. Combine the seeds and nuts in a spice or coffee grinder, and grind until they are chopped, but not pulverized into a paste. Add the salt and pepper. If you have any of the Dukkah left over, keep it in a airtight container in the refrigerator. | 5. EGGS. | 6. Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells. | 7. Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown. | 8. Remove from the oil and roll in the Dukkah. | 9. Serve immediately with a light salad for an appetizer, or as is for a quick snack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sesame seed	8	tablespoons		684.0	31.428	21.372	57.6
coriander seed	4	tablespoons		59.6	10.998	2.474	3.554
cumin seed	3	tablespoons		67.5	7.9632	3.2058	4.0086
hazelnut	1/2	cup		159.6	24.0	0.0	8.004
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
egg	4			286.0	1.44	25.12	19.02
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.