Dukkah Crusted Salmon

Did you ever try Dukkah? I love it!  It's  an ancient seed and nut mixture of old Egipt. I always have it in my cupboard; it's good as nutritious snack or with drinks before dinner (crusty bread dipped in oil then dukkah) and /or as coating for fish and meats. It gives a special taste and aroma to otherwise plain dish.

Ingredients:

Salmon fillets, or other fish (1 for each person)

Dukkah

oil for frying

Method:

Place some dukkah onto a plate, press salmon fillets onto it, turning to coat every side. Heat oil in a pan and fry on medium heat for 5-8 minutes, turning once. Drain on paper towel. Serve with potato salad

 Losos uvaljan u Dukkah

Jeste li ikada probali Dukkah? Ja ga obozavam! To je mjesavina zacina, sjemenki i orasastih plodova starog Egipta. Uvijek ga volim imati u teglici,  jer je dobar i hranjiv za brzi 'snek' ili uz pice prije vecere (hljeb umocen u ulje, zatim u dukkah) ili kao spremna mjesavina za pohovanje ribe i mesa. Daje poseban ukus i aromu jelima koje bi bez njega bilo sasvim obicno.

Potrebno: 

Fileti lososa (ili druge ribe), jedan po osobi

Dukkah

Ulje za przenje

Nacin:

Uvaljajte komade ribe u mjesavinu pritiskajuci blago svaku stranu.Zagrijte ulje u tavi i przite na srednje jakoj vatri oko 5-8 minuta, okrecuci  komade ribe jednom. Ocijedite na upijajucem papiru.

Servirajte sa krompir salatom

Dukkah Crusted Pork with Spinach Risotto

Egyptian spiced meat and Italian risotto.

Ingredients:
2 tbsp oil
4 -6 pork chops
Dukkah
salt
Risotto:
2 tbs butter
1 medium onion, chopped
1 celery stick, chopped
250 g cooked, chopped spinach (or frozen)
2 cups Arborio (risotto) rice
6 cups chicken or vegetable stock, heated (or make own)
white pepper, nutmeg to taste
3 tbs Parmesan, grated

Method:
Heat the butter, add chopped onion and celery and fry for 5 minutes. Measure 2 cups of rice, add to the pan and stir. Pour 1 ladle of stock and stir. Repeat it until all stock used and rice cooked. Add spinach, Parmesan and spices. Mix well.
Heat some oil in another pan. Salt your pork and sprinkle with Dukkah. Fry according to your taste.
Serve with freshly grated beetroot, dressed with olive oil, balsamic vinegar and some cumin powder.


Krmenadle u 'Dukah' korici sa rizotom od spinata

Potrebno:
2 kasike ulja
4-6 krmenadli
Dukkah

so
Rizoto:
2 kasike putera
1 crveni luk, sjeckan
1 stabljika celera, sjeckana
250 gr kuhanog sjeckanog spinata (ili smrznutog)
2 solje rizoto rize
6 solja pilece ili 'Vegeta' supe (vrele)
biber, muskatni orah(Djeviz orah) po ukusu
3 kasike rendanog parmezana

Nacin:
Zagrijte puter, proprzite luk i celer pa ubacite rizu. Promijesajte i zalijte sa 1 kutlacom/grabilicom supe. Mijesajte i dodajite supu cijelo vrijeme dok sve ne potrosite i riza bude kuhana. Dodajte spinat, zacine i parmezan i promijesajte.
U tavi zagrijte ulje i proprzite krmenadle posoljene i uvaljane u Dukah.
Servirajte sa rendanom svjezom cveklom, zacinjenom sa maslinovim uljem, balzamickim sircetom i malo kima u prahu.

Dukkah

Egypt's ancient food; Delicious and nutritious!

Ingredients:
1/3 cup hazelnuts (or other nuts)roasted
1/4 cup sesame seeds, roasted
2 teas ground coriander
2 teas ground cumin
1/2 teas black pepper, freshly grounded
1 teas sea salt
Flat bread and olive oil to serve
Method:
Mix all the spices and process until satisfied with texture. Freshly roasted nuts will give you more aromatic mix.
Dip the bread into olive oil, and then into Dukkah.
Perfect as appetiser; or you can use it for sprinkling on salads, or as coating for fish and meat.


Dukah - hrana starog Egipta

Potrebno:
1/3 solje ljesnika (ili drugih oraha)pecenih
1/4 solje sezamovog sjemena, propecenog
2 kasicice korijander praha
2 kasicice kima u prahu
1/2 kasicice crnog bibera, svjeze mljevenog
1 kasicica (morske) soli
Hljeb (fokaca ili sl)i maslinovo ulje za servirati.

Metod:
Stavite sve zacine u elektricnu sjeckalicu ili avan i sjeckajte/tucajte dok ne budete zadovoljni sa teksturom. Svjeze peceni ljesnici i sezam ce dati bolje rezultate.
Umocite hljeb u ulje, a zatim u Dukah.
U mojoj porodici ovo obozavamo kao 'predjelo' ili meze uz pice.
Moze se koristiti umjesto mrvica, kod 'pohovanja' mesa ili ribe. Posuto po slati dodaje ukus i hranjivu vrijednost.