Sweet Dukkah Cigars

January 20th, 2015

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Dukkah is an Egyptian spice mix traditionally made of various nuts, sesame seeds, herbs and spices like coriander and cumin. It is typically served alongside bread as a savory dip, but can also be sprinkled on many dishes to add texture and spice – think salads, roasted vegetables and pasta.

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Having tried and completely fallen in love with traditional, savory dukkah, I had an idea to make a sweet dukkah mix. Mine consisted of pistachios, hazelnuts, black sesame and poppy seeds, with plenty of bright spices like cardamom, coriander, cinnamon and nutmeg, sweetened with dates.

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To stick with a Middle Eastern theme, I rolled up the dukkah into spelt dough cigars. The ‘cigar’ or ‘sigara’ is a traditional Turkish pastry shape, usually made with filo dough, cheese and herbs.

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The great thing about dukkah is that you can add or substitute nuts, seeds and spices based on your preference and what’s on hand. For this particular mix, I suggest to keep sesame seeds and cardamom as a constant, building around them. The result will be a fragrant, chewy, slightly crunchy, and subtly sweet pastry. A topping of chocolate is optional, but adds that perfect touch for all the chocoholics out there.

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Sweet Dukkah Cigars
makes 20 cigars

for sweet dukkah
 1/2 cup raw hazelnuts or walnuts
1/3 cup sesame seeds
2 tablespoons poppy seeds – optional
4 green cardamom pods – crushed in mortar and pestle, green shells removed
1/2 teaspoon coriander seeds
2/3 cup raw, unsalted pistachio nuts
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 soft dates – pitted and chopped
pinch of sea salt

to make dukkah
1. Preheat oven to 350 F (180 C). Spread hazelnuts or walnuts onto a baking sheet and toast for 5 minutes. Add sesame and poppy seeds, if using, and continue to toast for another 5 minutes. Remove from the oven.
2. Toast cardamom and coriander seeds in a pan over medium heat until fragrant, for about a minute or so. Grind them in a mortar and pestle.
3. Add hazelnuts/walnuts and pistachios to a bowl of a food processor, pulse a few times. Add sesame and poppy seeds, cardamom, coriander, cinnamon, nutmeg, dates and salt to the food processor. Pulse to combine to the consistency of coarse bread crumbs.

for dough
1 1/2 cups sprouted or whole spelt flour
1 1/2 tablespoons melted coconut oil
2 tablespoons miso paste
2 tablespoons plus 1/2 cup very warm water

to make dough
1. Put the flour into a medium mixing bowl, add oil and work it in. Make a well in the center.
2. Combine miso paste and 2 tablespoons water in a separate bowl and mix until smooth. Add the mixture into the flour well, followed by the rest of the water.
3. Start mixing with a fork, slowly incorporating flour into the liquid. Continue by kneading the dough with your hands until smooth. Cover with plastic wrap and let rest for 30 minutes.

for cigars
4 tablespoons ghee or coconut oil plus more for brushing finished cigars
4 tablespoon honey
about 1/4 cup chopped dark chocolate

to assemble and bake cigars
1. Melt 4 tablespoons ghee or coconut oil with 4 tablespoons of honey on a double boiler, combine well and keep warm.
2. Divide the dough into 2 even parts, keep one of them wrapped in plastic. Flour your working surface. Form a rope from the first part and cut it into 10 equal pieces. Roll each piece into a very thin wrapper, keeping the surface floured.
3. Preheat oven to 375 F (190 C). Brush each wrapper with coconut oil/honey mixture and sprinkle with about 1 tablespoon of dukkah. Roll the cigar tightly, tucking the sides in as you go. Repeat with the second part of the dough.
4. Place cigars on a parchment paper covered baking sheet and brush with melted ghee or coconut oil. Bake for 20 minutes. Let cool. Melt chocolate on a double boiler and sprinkle the cigars with melted chocolate. Enjoy!

Note: although these pastries are delicious right away, I found them improving in texture after resting for several hours or even overnight.

Tags: cardamom, dessert, dukkah, pistachio, sesame seed

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