Updated: Update: 2020.05.22
דוּכֵּה
(Called kha•rōꞋsët by other Jews.) Although neither dūkꞋeih nor kha•rōꞋsët are documented in Ta•na"khꞋ, this Ta•na"khꞋ-compatible recipe, based on Nō•sakhꞋ Tei•mânꞋ recipes, uses only ingredients that were available in ancient Sinai and Israel.
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DūkꞋeih |
Recipe (serves 6-8 people)
Don't worry if one or more ingredients aren't locally available. Make notes adjusting proportions to suit your taste next year,
Toast Lightly In Dry Pan:
- 2 tablespoons of sesame seeds, by stirring frequently in pan over medium flame until light brown
Press & strain:
- ½ cup of pomegranate juice,
Chop:
- 1 cup of pitted dates,
- ½ cup of fresh apples,
- ½ cup raw almonds (pecans, pistachios, walnuts or a combination)
- ¼ cup of fresh (or dried) figs,
Stir in:
- pomegranate juice
- ½ cup raisins
- 5-6 tsp. of ground Sri Lankan (Ceylon) cinnamon (preferably not the more toxic cassia, popularly sold as cinnamon)
- 3 tsp. cumin,
- 2-3 tsp. ginger,
- 1-3 tsp. cardamom,
Note: while a taste of cardamom is distinctive of Tei•mân•iꞋ recipes, it's very pungent; taste & add gradually to desired taste.
- ½ tsp. ground cloves,
Beat or blend to a thick spread:
Thicken, as needed, with matz•âhꞋ meal; or thin, as needed, by adding kâ•sheirꞋ red wine, more pomegranate juice or grape juice to taste
Stir in toasted sesame seeds
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