SPICY EGYPTIAN DUKKAH WITH CHICKPEA FLOUR
Dukkah is very popular in Egypt, where it is made with chickpea flour, sesame seeds, sometimes dill seeds, and spices. I like to toast the chickpea flour. I use the mixture, which is adapted from a dukkah in "The Arab Table," by May S. Bsisu, not only as a condiment for vegetables and bread, but also as a coating for fried fish or vegetables.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 15m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a heavy frying pan over medium-high heat, toast the chickpea flour, stirring constantly or shaking the pan, just until it begins to smell toasty and darken slightly. Transfer immediately to a bowl.
- Finely chop the peanuts and add to the bowl with the chickpea flour.
- One at a time, heat the coriander seeds, caraway seeds, dill seeds and sesame seeds in a small skillet over medium-high heat, shaking the pan or stirring constantly, just until each is fragrant and beginning to smell toasty. Remove from the pan and allow to cool completely.
- Working in batches, combine the coriander seeds, caraway seeds and dill seeds in a spice mill and grind to a powder. Transfer to the bowl with the chickpea flour and stir in the sesame seeds, salt, cayenne and sumac.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 2 grams
DEEP-FRIED CAULIFLOWER WITH CRISPY DUKKAH COATING
Deep-fried cauliflower is a Middle Eastern specialty, so why not make it even more Middle Eastern and use a batter made with dukkah, the complex Middle Eastern condiment made with a mixture of nuts, seeds, spices and, in this version, chickpea flour. The batter is thin (you have the option of adding a bit more chickpea flour) but the cauliflower gets just enough of a coating to come out of the oil with a perfect thin crispy shell. Serve it with garlic-laced yogurt or with tahini sauce. In this recipe you have the option of using olive oil, which is traditional; but use a work-horse oil, not the expensive oil you reserve for drizzling and dressing salads.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together dukkah, cornstarch (or flour), baking powder and salt. Whisk in sparkling water. Depending on the consistency of your dukkah, the batter may seem thin, but try deep-frying a few pieces of cauliflower first to see if you want to thicken it with a little more cornstarch or flour.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing cauliflower from oil.
- Place a few pieces of cauliflower in batter and, using tongs, turn them over several times to coat thoroughly. Transfer to hot oil and fry until golden brown, which should not take more than a couple of minutes. Flip over with spider to make sure coating is evenly fried. It is important not to crowd pan and to let oil come back up to temperature between batches. After first batch you can decide if you want to add a little more flour to batter.
- Using the spider, remove cauliflower from oil, allowing excess oil to drip back into pan, and drain on the towel-covered rack. Sprinkle with salt right away if desired. Allow to cool slightly and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 194 milligrams, Sugar 2 grams, TransFat 0 grams
DUKKAH
An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.
Provided by rosichops
Categories Appetizers and Snacks Spicy
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
- In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 2.1 g, Fat 4 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 74.9 mg, Sugar 0.2 g
DUKKAH (SPICY NUT MIX FOR DIPPING WITH FLATBREAD)
This is a snack served in middle eastern markets. It is known as the dukkah, the poor man's dinner, and perfect travel food. You can serve this as described or instead of the pitas you can serve with balls of soft cheese, sliced tomatoes, or cucumbers. Keeps well also unrefridgerated.
Provided by tinala
Categories Lunch/Snacks
Time 35m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Place pitas on baking sheet in a 350F degree oven for 10 minutes or until browned and crispy.
- Separate into pieces big enough for dipping and scooping.
- Toast the sesame seed in a dry skillet until golden.
- Place hazelnut and chickpeas in same pan and cook 4-5 minutes until aromatic.
- Add coriander seeds, thyme, and cumin until they darken, remove, and set aside to cool.
- Stir in paprika, salt, pepper, and serve with olive oil in a bowl to dip the pita pieces in and then into the nut mixture.
Nutrition Facts : Calories 218.3, Fat 16.9, SaturatedFat 2.1, Sodium 688.7, Carbohydrate 15.4, Fiber 6.3, Sugar 1.1, Protein 6.8
DUKKAH
A tasty Egyptian spice dip, goes well with hard boiled, peeled quails eggs or bread dipped in olive oil as a canape with drinks.
Provided by English_Rose
Categories Egyptian
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a small, heavy-based frying pan over a medium heat and add the sesame seeds.
- Shake gently until they turn a shade darker and give out a nutty smell.
- Tip them into a bowl.
- Repeat this process with the coriander and cumin seeds.
- Allow them cool and crisp up for a few minutes.
- Place the sesame seeds, coriander, cumin, peppercorns and salt in a clean coffee or spice grinder and grind finely.
- Finely chop the hazelnuts in the grinder, taking care not to over-blend them into a paste.
- Mix the finely chopped hazelnuts with the sesame seed mixture and the cinnamon.
- Store in an airtight container until needed.
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