Spicy Egyptian Dukkah With Chickpea Flour Recipes

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SPICY EGYPTIAN DUKKAH WITH CHICKPEA FLOUR



Spicy Egyptian Dukkah With Chickpea Flour image

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

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

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

DUKKAH



Dukkah image

Provided by Melissa Fernandez

Categories     condiments

Time 5m

Number Of Ingredients 7

2 tablespoons pistachios, toasted
2 tablespoons hazelnuts, toasted
1 tablespoon sesame seeds, toasted
2 tablespoons coriander seeds, toasted
1 tablespoon cumin seeds, toasted
½ teaspoon fennel seeds, toasted
¼ teaspoon sea salt

Steps:

  • Place ingredients in a mortar and pestle and pound to a coarse consistency, or pulse in a food processor.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 40 milligrams, Sugar 1 gram

DEEP-FRIED CAULIFLOWER WITH CRISPY DUKKAH COATING



Deep-Fried Cauliflower With Crispy Dukkah Coating image

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

1/2 cup spicy Egyptian dukkah
1/2 cup plus 1 tablespoon cornstarch, rice flour or flour (more as desired)
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sparkling water
3 to 6 tablespoons chickpea flour, as desired (optional)
1 cauliflower, cut into small florets
Canola oil, grapeseed oil or olive oil for frying

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

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