- 1/4 cup sesame seeds
- 1/2 cup hazelnuts, toasted
- 1 tablespoon whole coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup fresh mint
- 1/4 cup fresh marjoram
- 16-ounce frozen white bread dough, thawed
- 6 tablespoons butter, melted
- Coat a muffin tin with cooking spray.
- To make the dukkah, in a food processor, combine the sesame seeds, hazelnuts, coriander, cumin, salt, pepper, mint and marjoram. Pulse until well chopped and sandy in texture.
- Cut the bread dough into small pieces, about the size of a marble. Place the dough pieces in a zip-close plastic bag. Add the melted butter, then close the bag and toss the mixture around inside the bag until everything is well coated. Add the dukkah and toss again.
- Place about 1 / 2cup of the coated bread dough pieces into each muffin well. Cover with plastic wrap and set aside in a warm place for 30 minutes.
- Meanwhile, heat the oven to 400 F.
- After the dough has sat for 30 minutes, uncover and bake until golden brown and cooked through, about 30 minutes. Cool in the pan until easily handled, then remove from the muffin wells and serve warm.
- The Associated Press
Nutrition information per serving: 210 calories; 110 calories from fat (52 percent of total calories); 12 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 20 g carbohydrate; 2 g fiber; 0 g sugar; 6 g protein; 380 mg sodium.