Harvested from this book.
I believe I called it, Dukkah Monkey Bread In A Bundt. If you missed the post or need a memory refresher, this year's Bundt Day post is right here.
As I was preparing for today's post, the one where I was going to tell you about my unlikely amalgamation, I realized Dukkah may need further explaining. So, let me tell you about the bread I baked as quickly as possible so we can explore the wonderful world of Dukka. (yes, there are various spellings of this addictive middle eastern spice:)
To my delight, Marion and I are having a house full for Thanksgiving weekend. Naturally, I thought fresh rolls would be a nice accompaniment for all the leftover turkey. Since I lack the creative talent to make home made rolls on my own and Thanksgiving is certainly no time to experiment with such things, I bought a package of Rhodes frozen bread. (beat me with a wet noodle but a girl has to do what she can to please her dining guests:) For the life of me, as I paged through the above Rhodes recipe book, I just couldn't put my finger on just the right recipe. I knew what I wanted and it had to include the Duqqa (yet another spelling:) seasoning mix that I picked up on my last glorious trip to Trader Joe's. So, I found a method in the book that I thought would work and improvised. (the Butterscotch Crown recipe I used is in the previous post)
Basically what I did was thaw the frozen bread in the refrigerator the night before. I was under the impression that it would be all risen and set to go but oh no, it wasn't. I remembered whenever my mother made bread she always put the dough in the stove, unlit of course, and covered it with a towel. That's what I did. Lo and behold a few hours later it had risen! I rolled it out to an 18x10 rectangle. Instead of brushing the dough with butter, brown sugar and cinnamon like the recipe directed, I brushed the dough with Olive Oil, chopped sun dried tomatoes and a sprinkling of hot pepper flakes. I then rolled up the dough just like the recipe said to and cut it into 18 pieces. I then dunked each piece in more Olive Oil, this time with the addition of melted butter, and then into the Dukkah mixture before carefully placing it in a well greased bundt pan. Since this was going to be a bread bundt, I thought my stoneware Pampered Chef Bundt pan was the better choice. The recipe advised baking at 350° for 35-40 minutes. I lowered the temperature to 325° and it worked out great! (I usually lower the temperature when I use the Pampered Chef Bundt, I learned the hard way:)
As I look back on the recipe, I realize I made a rather obvious mistake. Instead of placing the pieces cut side down in the bundt as called for in the recipe, I didn't pay much attention to how they fit in as long as they did. Hence, the slight separation in pieces.
Marion wasn't thrilled with my newly developed "recipe." Actually, she may have enjoyed it more if her tummy didn't have such an aversion to all things seedy. (that darn Diverticulitis) I, however, LOVED it! My very first impression was an Everything Bagel. Have you ever had a warm Everything Bagel? Oh gosh, the lack of Everything Bagels in Pennsylvania could definitely cause a "gal" to move back to Long Island. Well this girl anyway! Not any more, lol...I have my Dukkah Bundt to tie me over:)
In essence, Dukka (DOO-kah) is a mixture of ground roast nuts and spices, originating in Egypt, used for sprinkling on meat or as an olive oil dip.
An Egyptian spice blend comprising toasted nuts and seeds, the combination of which varies depending on the cook. Dukka usually has hazelnuts or chickpeas as a base, along with pepper as well as coriander, cumin and sesame seeds. The ingredients are ground together until the texture is that of a coarse powder. A relative of Za'atar, Dukka is used in Egypt as a table condiment and as a dip for bread.
You may remember, I'm a dunker from way back! One of my very best favorite things to sop up with Italian bread is the "leftover" seasoned olive oil at the bottom of the antipasti bowl. Oh I LOVE it! Dukkah is right up there in flavor. Want to know the best part? (well second best) You can make your very own Duqqa at home. And, it's sooooooooo easy:)
There are lots of variations to the basic recipe. It seems they can be as different as the person who is creating it. I looked through many of my cookbooks trying to find one to share with you today. The one you see above came from a book titled Finger Food Bite-Sized Snacks to Share with Friends edited by Katharine Gasparini. (Laurel Glen Publishing ©2002)
This glossy book of 399 pages has lots of colorful and tempting photographs. The small foods are like non-Spanish tapas, much Mediterranean influence however, and a lot of Asian touches. The book is divided into four groups of Finger Foods: Nibbles, Cold, Hot and Sweet.
After you've made your very own Dukkah, there are so many wonderful "masterpieces" you'll be able to create. You can use it as a crunchy coating for chicken or fish, sprinkle it on salads, you could even make little gift jars of Duqqa. Oh the possibilities are endless. Here, I've gathered up some examples for you to begin your journey.
1. Sesame lamb bites with cacik, homemade dukkah flatbreads and cumin-spiced aubergine
2. Crispy Dukka Flatbreads with Herbed Hummus
3. Flatbread with Dukka (from Epicurious)
4. Roasted Cauliflower & Chard with Chickpeas & Dukka
5. Chicken Skewers with Dukkah Crust
6. Hazelnut Dukka
7. Dukkah (Egyptian Spice Mix)
Before I leave you to explore all those tasty Duqqa links, I would like to mention Alida's Party. If you have never visited Alida's Little Italian Kitchen, drop everything right now and pop on over. Not only is she having her very first online party, you can't imagine the recipes and deliciousness you may be missing. Just look at this gorgeous Apple Rose Cake.
Oh my, I just realized, not only is today National Baklava Day, it is also Home Made Bread Day! How apropos:)