Egyptian Spice Mixture

[Nubian Zuri*]

I always wondered about the taste of food back before perservitives and all this unmentionable stuff you can't even name, in the food we eat today.

I always wanted to get some exotic dishes from the home land just for a different taste.
Take notes I am.

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Egyptian Spice Mixture (Egypt)

Dukkau
Makes 1-1/2 cups

This spice mixture is a staple in Egyptian households. Bread is usually dipped into olive oil and then the spices, or sometimes just into the spices. It is eaten at breakfast, as an appetizer or as a snack at any time. The number of varieties is endless. Dukkau is usually made in large quantities and stored in jars This recipe will make only a small amount, but you can simply expand the proportions for more. You should also improvise with the amounts of each spice to personalize your mixture.

1/4 cup coriander seeds
1/4 cup unsalted peanuts
l tablespoon cumin seeds
2 tablespoons sesame seeds
2 tablespoons dried chickpeas
1/2 cup salt
2 tablespoons dried mint leaves
1 teaspoon black peppercorns

Roast the coriander seeds, peanuts, cumin, and sesame seeds separately by placing them in a heavy skillet over medium heat and stirring them with a wooden spoon until they release a full aroma. Times will vary per spice; your nose should be your guide.

When all the seeds are roasted, place all the ingredients in a mortar and pound until the seeds are finely crushed. You can use a food processor, but be careful not to allow the mixture to become a paste. Pour the mixture into a jar and seal tightly. It will keep for several weeks at room temperature.


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[nubaka]

MMMMMMM Sounds good lol

[Nubian Zuri*]

Lol it does :-)

If you like that, here's another YUMMy one for you to sink your teeth in.
:-).

Chicken Sosaties (South Africa)

Spiced Skewered Chicken
Serves 4 to 6  

The term sosaties comes from the Malay words sate, meaning "spiced sauce" and sesaste, meaning "skewered meat." Early Cape spellings of the word range from soesaties to sasaties to sassatees. While the traditional sosaties are prepared from lamb, chicken is increasingly popular. Supermarkets in large cities even sell pre-marinated chicken pieces already on the skewer. The chicken needs to marinate for 24 hours before cooking.  

1-1/2 pounds skinless, boneless chicken breast
2 tablespoons vegetable oil
4 onions, thinly sliced
l tablespoon hot Madras curry powder
2 cloves garlic minced
1 teaspoon coriander seeds
l tablespoon light brown sugar
1 cup freshly squeezed lemon juice  

Cut the chicken into 3/4 inch cubes and place them in a deep non-reactive bowl. Heat the oil in a non-reactive saucepan and fry the onions until they are lightly browned. Add the remaining ingredients and cook for 2 minutes over low heat, stirring constantly to make sure that the sugar has dissolved. Allow the marinade to cool and pour it over the chicken. Cover the bowl with plastic wrap and refrigerate it for 24 hours.

When ready to grill the chicken pieces, remove them from the marinade, drain them, place them on skewers, and grill over hot coals or under the broiler for 10 minutes, turning once, or until the chicken is cooked through.