Darceys Special Dukkah Recipes

SPICY EGYPTIAN DUKKAH WITH CHICKPEA FLOUR

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.

DARCEY'S SPECIAL DUKKAH

Steps:

• Toast seeds on med-low heat on the stove top.
• Toast nuts on med-low heat on the stove top.
• Let cool.
• Toss everything in a blender and pulse to coarse grind.
• Serve with high quality olive oil. Dredge fresh bread through olive oil and dip in dukkah. Or, sprinkle this lovely mixture on anything! Salad, pizza, eggs -- go wild.
• Store leftover dukkah in a cool, dry place, such as the fridge. Nuts are perishable, so don't forget about it and let it migrate to the back.