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.
- ½ cup chickpea flour
- ¼ 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
- ½ teaspoon kosher salt or coarse sea salt
- ½ teaspoon cayenne pepper
- 2 teaspoons sumac
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
237 calories; 13 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 11 grams protein; 297 milligrams sodium
- 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 a bowl and stir in the sesame seeds, salt, cayenne and sumac.