This recipe is a new creation, inspired by our theme of the month over on The Cookbook Guru. Whilst I have not taken it specifically from Claudia Roden, it is inspired by the flavours and thus I still think belongs as a part of The Cookbook Guru for this month. In fact, as I wait desperately for my copy of Claudia Roden’s Middle Eastern Cookbook to arrive, this seemed like a wonderful transition from one book to the other. I’ve taken the Spanish Inspired Almonds from Karen Martini and re-interpreted them to a middle eastern edge by coating them in a homestyle dukkah. The end result is incredible morish and would go perfectly with a beer or two next time you’re entertaining, or just seeking out some nibbles.
The wonderful thing about this recipe is that it is super quick to make and doesn’t require any kind of skill or expertise to create. Plus if you take the base concept the possibilities of flavour combinations are endless. I know next time I make these I’ll be adding in some cinnamon to the mix to make them even more exotic.
Dukkah Encrusted Almonds
- 2 tsp salt
- 3 tsp castor sugar
- 400g blanched almonds
- 40g unsalted butter
- 1 tbl sp. olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander seeds
- 1/2 tsp cayenne pepper
- 3 tbl sp. sesame seeds
- 1 egg white
- 3 cloves garlic, peeled and bruised with the side of a knife.
Pre-Heat your oven to approx 180c.
In a large bowl combine the sesame seeds, spices, sugar and salt. Combine well. Taste to make sure the flavour is balanced and add a touch more salt or sugar depending on your tastes. Set aside.
In a large frypan, melt your butter and add the olive oil. Once the butter is melted then add the almonds and garlic and toast until golden brown, stirring occasionally so they don’t burn.
Once cooked, remove from the heat and discard the garlic. Pour your hot almonds into the bowl with the spices and combine until all the nuts are well coated. In a small bowl lightly beat an egg-white and then add it to the nuts and stir again, combining well and coating the almonds.
Line a baking tray with non-stick baking paper and then spread the almonds evenly on it. Place in the oven and bake for 10 minutes. Turn over with an egglift and then bake for a further 5-10 minutes taking care that they don’t burn.
At this point remove from the oven and allow to cool. Once cooled, store in an airtight container. These should keep at least a week.
Happy Cooking & Happy Eating,