Spicy Egyptian Dukkah With Chickpea Flour

By Martha Rose Shulman

Updated November 2, 2017

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(49)
Comments
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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.

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Ingredients

Yield:1 cup

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

11 grams carbs; 122 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 63 milligrams sodium; 6 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Finely chop the peanuts and add to the bowl with the chickpea flour.

  3. Step 3

    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.

  4. Step 4

    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.

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Ratings

4 out of 5
49 user ratings
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Comments

David Look

Thanks, Peggy. We've updated the final step to make it clear.

peggy Roalf

there are no instructions for what to do with the chickpea flour--at the end of the recipe it's in a bowl by itself and the spices are in a separate bowl ????

Missing final step

It’s seems to stop half way through, what do you do with the flour. Assume you coat the fish, then how do you cook it? This needs to be updated.

Susan

I used it with sautéed onion and Swiss chard. Delicious!!!

Amanda Nichols

There seems to be a step missing still. Combine everything in the bowl is where it leaves off.

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