How to Make Dukkah Spice Mix | Relish with Chef Yia Vang

Cook Mo Kotb invites Yia Vang on a shopping trip to Holy Land in Minneapolis to get spices to make dukkah. An Egyptian spice blend, Yia and Mo are making it two ways: one with crushed apricot kernels and one with almonds. Kids, be careful trying this one at home.

00:00 Poison or pleasing? Making Egyptian dukkah
00:17 Picking up the ingredients for dukkah
01:45 Making two versions of dukkah: almonds and apricot kernels
02:04 "Bukra fil mish mish": apricots and Arabic
02:50 The first steps of dukkah and an incredible mallet
04:04 Are apricot kernels poisonous?
04:49 What does "dukkah" mean?
05:09 Toasting the spices and remembering home in Egypt
06:00 Grinding the spices for dukkah
06:40 Mixing all the dukkah spices together
07:10 What do you eat with dukkah?
07:48 Trying the two versions of dukkah together

Relish shares stories of cultural heritage in Twin Cities communities through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them.

Watch more: https://youtube.com/playlist?list=PLnAyy-wd-GlC3MlVBXOReUzLJ3YMqbEjN&si=kbAqkrjR0c9ma6s5

Education Resource: Egypt: Versatile Egyptian Spice Blend Dukkah | Relish: https://tpt.pbslearningmedia.org/resource/egypt-versatile-egyptian-spice-blend-dukkah-video/relish/
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Видео How to Make Dukkah Spice Mix | Relish with Chef Yia Vang канала Twin Cities PBS