Spicy Egyptian Dukkah With Chickpea Flour Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Spicy Egyptian Dukkah With Chickpea Flour image

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

1/2 cup chickpea flour
1/4 cup lightly toasted unsalted peanuts
2 teaspoons coriander seeds
2 teaspoons caraway seeds
2 teaspoons lightly toasted dill seeds (optional)
1 tablespoon lightly toasted sesame seeds
1/2 teaspoon kosher salt or coarse sea salt
1/2 teaspoon cayenne pepper
2 teaspoons sumac

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



Dukkah image

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

⅔ cup hazelnuts
½ cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons freshly ground black pepper
1 teaspoon flaked sea salt

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



Dukkah image

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.

4 tablespoons sesame seeds
2 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
1 1/2 tablespoons black peppercorns
1/2 tablespoon sea salt
1/8 cup toasted hazelnuts
2 teaspoons ground cinnamon

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



Dukkah (Spicy Nut Mix for Dipping With Flatbread) image

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

4 flat bread, such as pita breads
virgin olive oil, for dipping
2/3 cup sesame seeds
1/2 cup hazelnuts, finely chopped
1/2 cup cashews, finely chopped
1/2 cup chickpeas (cooked or canned)
1/2 cup coriander seed
3 tablespoons cumin seeds
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons paprika

More about "spicy egyptian dukkah with chickpea flour recipes"

EGYPTIAN SPICE MIX - DUKKAH RECIPE | A GLUG OF OIL
Remove from the heat and leave to cool. Pop them into a food processor and whiz till they are chopped, or better still, you can use a pestle and mortar to crush them. Add the salt, pepper and Ras el Hanout - mix together, taste and adjust …
From aglugofoil.com
egyptian-spice-mix-dukkah-recipe-a-glug-of-oil image


EGYPTIAN DUKKAH RECIPE (EASY & AUTHENTIC) - THE …
Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice …
From themediterraneandish.com
egyptian-dukkah-recipe-easy-authentic-the image


EASY DUKKAH RECIPE - COOKIE AND KATE
Cook, stirring often, until the nuts are starting to smell fragrant, about 3 minutes. Add the sesame seeds to the pan and continue cooking, stirring often, until the sesame seeds are turning lightly golden on the edges. Remove …
From cookieandkate.com
easy-dukkah-recipe-cookie-and-kate image


DUKKAH RECIPE - DASSANA'S VEG RECIPES
How to make dukkah. 1. Take almonds and roast them in a pan or in the oven. Keep aside. 2. Start roasting the sesame seeds in a pan. 3. And roast the sesame seeds till they become pale brown as shown in the pic below. …
From vegrecipesofindia.com
dukkah-recipe-dassanas-veg image


DUKKAH RECIPE: THE EGYPTIAN SPICE BLEND YOU’LL LOVE
In Egyptian cuisine, it’s an everyday condiment. There are countless ways of making it — every street vendor and every family has their own recipe. Dip a piece of bread into olive oil, and dukkah next. Packed with …
From myjewishlearning.com
dukkah-recipe-the-egyptian-spice-blend-youll-love image


DUKKAH CHICKEN RECIPE. EGYPTIAN SPICED CHICKEN.
Heat the oven to 200C. Place the onion, carrots and peppers on a baking tray and bake for around 10 minutes. Whilst they are cooking sprinkle each chicken breast with a little of the Dukkah spice blend. Remove from the oven and add the …
From freshlyspiced.co.uk
dukkah-chicken-recipe-egyptian-spiced-chicken image


DUKKAH RECIPE - MIDDLE EASTERN SPICE MIXTURE
Gather the ingredients. The Spruce. Preheat the oven to 350 F. On a baking sheet lined with parchment paper, spread the sesame seeds out in a single layer. The Spruce. Roast in the oven for about 2 to 3 …
From thespruceeats.com
dukkah-recipe-middle-eastern-spice-mixture image


DUKKAH SPICE; EGYPTIAN NUT AND SPICE BLEND - AMIRA'S PANTRY
In a spice grinder, add cumin and coriander seeds and finely grind. In a food processor, add peanut and almost 3/4 of the sesame seeds and roughly process. In a deep bowl, add chopped nuts, ground spices, salt, black pepper and the rest of the sesame seeds. Mix well. Serve with oil, crusty bread and hard boiled eggs.
From amiraspantry.com


EGYPTIAN CRISPY CRUSTED DUKKAH CHICKEN RECIPE
Set a wire rack on 2 rimmed baking sheets. In a shallow bowl, stir together the flour and cornstarch. In a second smaller bowl, use a fork to beat the eggs and 1 tablespoon of water until well combined. In a third shallow bowl, stir together the spice blend, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper.
From dobbernationloves.com


DUKKAH (EGYPTIAN SEASONING BLEND) - THE DARING GOURMET
Preheat the oven to 350 degrees F. Lay the nuts out single layer on a lined baking sheet. Roast them for 8-10 minutes until they have darkened in color and smell very nutty. Be careful not to roast them for too long or they will turn bitter. Remove from the …
From daringgourmet.com


CHICKEN DUKKAH: AN EASY WEEKNIGHT RECIPE - THAT SUSAN WILLIAMS
Pat the chicken thighs dry, and season them first with the sea salt and pepper. In a bowl, combine the Dukkah, lime zest, lime juice, minced garlic, and the olive oil. It will be a kind of liquidy paste/rub. Place the chicken into a cast iron skillet, and evenly distribute the Dukkah blend over the top of each piece.
From thatsusanwilliams.com


HOW TO MAKE DUKKAH (EGYPTIAN SPICE BLEND RECIPE
A 19th-century text mentions marjoram, mint, zaatar, and chickpeas as other ingredients that can be added to the mixture. According to a 1978 report, other ingredients such as nigella, millet flour, and dry cheese might be utilized. Pine nut, pumpkin seeds, …
From afrifoodnetwork.com


DUKKAH (DELICIOUS DIPPING MIX OF THE AGES) - CHEF TARIQ
The word dukkah is the Arabic word meaning to knock or to pound coming from the fact that a mortar and pestle was originally used to make this. This dukkah recipe is made up of crushed hazelnuts, walnuts and sesame seeds, along with coriander and cumin. Added to that is a little ground fennel, with some salt and black pepper.
From cheftariq.com


HOW TO COOK WITH DUKKAH - TASTING TABLE
Sprinkle it on avocado toast, hummus or yogurt, or take note from Kalman, who likes to add it to his eggs in the morning. ④ Swap out your bread crumbs. The crunchy pieces of ground nuts are why ...
From tastingtable.com


CHICKPEAS ROASTED WITH EGYPTIAN SPICES DUKKAH, SPICY STREET-FOOD …
Photo about Chickpeas roasted with egyptian spices dukkah, spicy street-food wrapped in used newspaper cone. Image of indian, snacking, pulse - 51637507
From dreamstime.com


CHICKPEAS ROASTED WITH EGYPTIAN SPICES DUKKAH, SPICY STREET-FOOD …
iStock Chickpeas Roasted With Egyptian Spices Dukkah Spicy Streetfood Stock Photo - Download Image Now Download this Chickpeas Roasted With Egyptian Spices Dukkah Spicy Streetfood photo now. And search more of iStock's library of royalty-free stock images that features Newspaper photos available for quick and easy download. Product #: gm468955924 …
From istockphoto.com


SPICY EGYPTIAN DUKKAH WITH CHICKPEA FLOUR (PUBLISHED …
Apr 30, 2013 - A seed and spice mix that can stand in for flour as a coating for fried fish or vegetables. Apr 30, 2013 - A seed and spice mix that can stand in for flour as a coating for fried fish or vegetables. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.com


EGYPTIAN DUKKAH-SPICED CHICKEN - FRESH PREP
Egyptian Dukkah-Spiced Chickenwith Warm Chickpea Salata & HummusEasy|30Dukkah is a traditional Middle Eastern spice, nut, and seed blend, that varies from region to region. Ours, used as a crust for tender chicken breast, combines a mix of almonds, walnuts, and sesame seeds, highlighted with earthy notes from cumin, coriander, and allspice. Round out the meal with …
From freshprep.ca


CAULIFLOWER WITH SPICY DUKKAH (EGYPTIAN ALMOND SPICE BLEND) …
Lightly toast almonds in olive oil. Add almonds and all other dukkah ingredients to a food processor and pulse until nuts are well chopped and the ingredients are thoroughly mixed. Preheat oven to 400 . Place cauliflower in the pan, add olive oil and stir thoroughly to coat the cauliflower. Roast for 20-25 minutes until top edges are golden brown.
From mediterraneanliving.com


EGYPTIAN DUKKAH SPICE BLEND - SOMEBODY FEED SEB
How to Make Dukkah? Toast blanched hazelnuts in a hot dry frying pan for 3 minutes. Add the fennel seeds, cumin seeds and coriander seeds and toast for another 2 minutes.
From somebodyfeedseb.com


ULTIMATE EGYPTIAN PISTACHIO DUKKAH WITH HAZELNUTS
Heat a skillet on the stove on medium heat without oil. Just dry. When the skillet is hot add the whole spices. Cumin, coriander, and black peppercorns. Toss continuously to avoid disappointment and end up with perfectly home-roasted spices. Add into a …
From pantsdownapronson.com


DUKKAH (EGYPTIAN NUT-AND-SPICE BLEND) RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Toast coriander seeds and cumin seeds in a small frying pan over medium-low heat until a shade darker, 5 to 7 minutes; let cool. Advertisement. Step 2. Whirl spices, salt, pepper, and thyme in a food processor until fairly finely ground. Step 3.
From myrecipes.com


WHAT IS DUKKAH SPICE BLEND? WHERE TO BUY, HEALTH PROS & CONS
Acrylamide formation is exponentially more at temperatures of 250°F (121°C) and above. Baking the nuts and seeds at 225° (107°C) is good and 200°F (93°C) is even better. While you won’t get the golden brown color and full roasted flavor, it will be healthier. Preheat oven to 200°F (93°C) or 225° (107°C).
From superfoodly.com


SPICY EGYPTIAN DUKKAH WITH CHICKPEA FLOUR RECIPE
Jul 7, 2016 - 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
From pinterest.com


CHICKPEA CRACKERS TOPPED WITH DUKKAH | DELICIOUS EVERYDAY
Preheat the oven to 180 celsius (350 Fahrenheit) and line a large baking tray with baking paper. Place flour, salt, baking powder and the oil in a food processor and process until the mixture resembles wet sand. Add the water 3 tbs at first and the 4th if necessary, and process until the mixture forms a ball.
From deliciouseveryday.com


DUKKAH SPICED CHICKPEA RICE – TASTE CHARADES
Here’s my recipe for the Dukkah Spiced Chickpea Pulao: Comes together in : 20 Minutes Ingredients. 2 onions finely chopped 2 tomatoes finely chopped 1 green chilly finely chopped 1/3 cup carrots finely chopped (optional) 1/2 cup chickpeas 1 1/2 tsp dukkah masala 1 tsp sumac powder 1/4 tsp turmeric 1 tsp cumin seeds 1/2 tsp carrom seeds (optional)
From tastecharades.com


MIDDLE EASTERN FRIED CAULIFLOWER - FRIDAY NIGHT SNACKS AND MORE...
½ cup spicy Egyptian dukkah; ½ cup plus 1 tablespoon cornstarch rice flour or flour (more as desired) ½ teaspoon baking powder; ½ teaspoon salt; ⅔ cup sparkling water; 3 to 6 tablespoons chickpea flour optional) 1 cauliflower cut into small florets; 2 cups peanut oil
From fridaysnacks.info


EGYPTIAN DUKKAH (DUQQA) RECIPE + VIDEO - SILK ROAD RECIPES
Working in separate batches, first toast the nuts until golden and set aside. Next, toast the seeds and peppercorns in the same pan until some start to pop and get golden brown. Allow toasted nuts, seeds and peppercorns to cool completely then place all in a food processor and pulse until meal like in consistency.
From silkroadrecipes.com


EGYPTIAN DUKKAH AND CHICKPEA MEATBALL PITAS | RECIPES - KARAN BEEF
Add the garlic and dukkah and cook for an additional minute. Remove from the heat and stir in the lemon juice, lemon zest and set aside to cool. In a large bowl, lightly mash the chickpeas then add the minced beef with the onion mixture, breadcrumbs, coriander, goats cheese and egg and generously season with salt and pepper.
From karanbeef.com


MEET DUKKAH, A CRUNCHY EGYPTIAN SPICE BLEND AND LEARN HOW TO …
There are many ways to make dukkah, but to make classic dukkah, take 1/2 cup raw hazelnuts, 1 teaspoon whole cumin, 1 teaspoon coriander seeds, 1/4 cup sesame seeds, and a …
From onegreenplanet.org


EGYPTIAN DUKKAH SPICE MIX – BANGERS & MASH
April 4, 2013 April 4, 2013 Posted in Recipes, Vegetarian Tagged dip, dukka, dukkah, duqqa, egypt, egyptian, hors d'oeuvre, spice, spice mix, starter I discovered the delights of dukkah not so long ago at a great little pop-up restaurant in Frome called The High Pavement Evening Cafe , which I was rather excited to see will re-open later this year.
From bangers-and-mash.com


DUKKAH SPICE MIX - INQUIRING CHEF
Use a mortar and pestle (or spice grinder) to pound the nuts into a coarse powder. Pour the ground nuts into a small bowl. Add the sesame seeds to the dry skillet and toast over medium heat until golden. Add to the ground nuts. Add the coriander, cumin, fennel, and thyme to the dry skillet and again toast over medium heat until fragrant.
From inquiringchef.com


DUKKAH - TRADITIONAL EGYPTIAN SPICE BLEND | 196 FLAVORS
Coarsely mix all the roasted ingredients in a coffee grinder or using a mortar and pestle. Add the fleur de sel, and black pepper then mix or pound the mixture but not too finely in order to keep some crunchiness. Finally, add the smoked paprika. Add the dukkah in a glass jar and close tightly with a lid.
From 196flavors.com


SPICY EGYPTIAN EGGPLANT WITH CHICKPEAS AND HERBS
The inspiration for this recipe was btingan mekhalel, a spicy, vinegary deep-fried eggplant dish sold by street vendors in Cairo. We learned our version from Abo Ahmed Sheta, who runs the café El-Gahsh. We swapped the deep-fryer for the ease of a broiler, and to create a satisfying vegetarian main, we supplemented the eggplant with chickpeas ...
From 177milkstreet.com


HOW TO MAKE DUKKAH (EGYPTIAN SPICE BLEND) - ALPHAFOODIE
First, preheat the oven to 320ºF/160ºC. Put the hazelnuts on a parchment paper-lined baking tray. Spread them in the left half of the tray and place the tray in the oven for 10 minutes. After the first 10 minutes pass, sprinkle the sunflower seeds and pistachios over the free corner of the baking tray.
From alphafoodie.com


SPICE GURU SPICY EGYPTIAN DUKKAH - GOURMET EGYPT
Our all-time popular classic Egyptian dukkah is made of a premium blend of almonds, peeled peanuts, white sesame, cumin, coriander, salt and chili for a spiced up taste. It is typically used as a dip with warm semeet and olive oil. You can also sprinkle it on our Dip It range, for a flavorful taste (we love it with Hummus & Labnah) or sprinkle on salads and sandwiches to add a …
From gourmetegypt.com


SPICY EGYPTIAN DUKKAH WITH CHICKPEA FLOUR- WIKIFOODHUB
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.
From wikifoodhub.com


HOW TO MAKE DUKKAH NUT AND SPICE BLEND | TASTING TABLE
Directions. In a food processor, combine all the ingredients, and pulse until a coarse spice mix forms. Use immediately or transfer to an airtight container and …
From tastingtable.com


SPICY EGYPTIAN DUKKAH WITH CHICKPEA FLOUR - DINING AND COOKING
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.
From diningandcooking.com


Related Search