On Saturday I tasted dukkah (brand: "Alexandra's", imported into the US from NZ, oddly) on bread (dip bread in olive oil, dip in dukkah, eat) and it was very tasty. I want to try to make some myself. The kind I ate and liked had hazelnuts, sesame seeds, coriander seeds (oh so different from fresh coriander--AKA cilantro!) and cumin.
from http://www.endlesssimmer.com/2008/07/29/oh-yes-its-ladies-night/
I want to make this, haven't done it yet.
I'll probably buy pre-roasted cashews (maybe the 50% less salt sort), skip the cilantro, and...not sure about the hot pepper. I just like the idea of a crunchy cabbage salad with something other than ramen noodles, tasty as they are.
1 1/2 cups unsalted raw cashews
1/2 of a medium-large red cabbage
1 basket of cherry tomatoes, washed and halved
1 tablespoon curry powder
3/4 cup cilantro, chopped
One cap full of olive oil whisked with 1/4 cup lime juice
1/4 teaspoon sea salt
One finely diced hot cherry pepper, seeded and veined (optional if your guests are sensitive)
Sprinkle
raw cashews with season salt and splenda (or sugar). In a skillet
roast the cashews for 5 to 10 minutes, shaking the pan a few times to
avoid burning. If you have extra cashews, put them aside for people to
snack on… they sure are tasty!
Cut the cabbage into two quarters
and cut out the core. Shred each quarter into thin slices, bite-sized.
Combine the cabbage, tomatoes, cherry pepper, and cilantro in a bowl.
In
a separate bowl combine the lime juice, olive oil, salt and whisk. Add
to the cabbage mixture and gently stir to combine. Just before serving
fold in the cashews. Taste and adjust the flavor with more salt if
needed. Serve room temperature or chilled.
--
Postmortem, months later - this was pretty good! I wanted it to be a little sweeter so I added some juice from some tangerines I had sitting around that weren't really a good texture for eating anymore.
