Delicious Omelette with DukkahJan 15 2016 · Recipe from New Ideas
Dukkah is originally from Egypt. It is a coarsely ground of sesame seeds, hazelnuts, coriander seeds and cumin. Sprinkles of dukkah are excellent for making bread, dipping with oil and balsamic vinegar, coating fish or tofu and cooking in the oven. You can make the mixture of dukkah and store it in an airtight jar in the refrigerator, where it will keep for several weeks. You can replace the hazelnut with peanut or almond, which is easier to find and cheaper although the flavor will be different. For this omelette , simply add 1 or 2 teaspoons of dukkah to give your omelet an extra kick. You can serve this as it is or with mixed salad leaves and chopped tomatoes, steamed beetroot and simple lime or lemon dressing with sprinkle of dukkah. This is delicious for breakfast or brunch.
- 50gr hazelnut, roasted
- 8 tablespoons white sesame seeds
- 4 tablespoons coriander seeds
- 3 tablespoons cumin seeds
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper
For the omelette:
- 2 eggs, broken into a small bowl
- 1-teaspoon dukkah
- 1-tablespoon vegetable oil
- First to make the dukkah, roasted the hazelnut in a dry pan until golden brown. Transfer the nuts into a tea towel and rub them roughly with your fingers to remove the skin. Set aside.
- Put the sesame seeds, coriander seeds and cumin in the same pan and roasted for 1-2 minutes. Shake the pan gently from time to time. Set aside to cool.
- Grind the hazelnut first using a mortar and pestles roughly and set aside. Then grind the sesame seeds roughly and set aside. Next grind the coriander seeds and cumin together roughly and add to the mixture of hazelnut and sesame seeds. Season with salt and black pepper. Keep the mixture in an airtight jar, ready to use.
- To make the omelette, crack the egg and add dukkah, beat the mixture gently and set aside.
- Place a medium frying pan over a medium heat and add the vegetable oil. Pour the egg mixture into the pan. Tilt the pan and cook the omelette in the lower half. This will give the omelette a crescent-moon shape. Keep folding the egg mixture for 1-2 minutes until it has set.
- Roll the omelette sideways to cook the reverse side and cook for another 30 seconds. Serve immediately.