Labna Balls Rolled in Tunisian Dukkah
"I found this on Karen Martini's blog for ZWT9. I adjusted measurements from metric. Prep time is 'hanging' time. Labna is a fresh cheese made from hung yogurt. It’s so easy to make at home, and very tasty rolled in this dukkah spice blend. This Tunisian-style dukkah is divine, with a little warmth from the chili powder and an intriguing twist from the saffron and turmeric. You’ll never buy dukkah again once you’ve made your own. It keeps well in an air-tight container in the fridge but it won’t last long once you start scattering it on everything from scrambled or poached eggs to freshly cooked vegetables and pan-seared fish!..."
INGREDIENTS
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2 1/4 cups thick plain yogurt
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1/2 cup canola oil
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1/2 cup olive oil
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1/3 cup pistachios, chopped
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1/3 cup blanched almond, toasted and crushed
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2 tablespoons sesame seeds
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2 1/2 tablespoons ground coriander
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2 tablespoons ground cumin
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2 teaspoons coriander seeds, lightly crushed
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2 teaspoons nigella seeds
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2 teaspoons caraway seeds
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2 teaspoons turmeric powder
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1 teaspoon chili powder
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1 teaspoon ground black pepper
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1 pinch ground cardamom
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1 pinch saffron thread
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bread, warmed (flatbread)
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pickle
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radish
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chile
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