Dukkah (Arbaic دق /duk/ "to knock or pound") is a mixture of nuts and spices which are pounded.
Serves 4
1 pound (455 g) ground organic chicken breasts
1 chopped fine organic onion
1 Tbs. + 2 tsp. (25 ml) organic lemon juice
1 organic egg yolk + 2 organic whole eggs
1 tsp. (5 g) sumac
1/2 tsp. (2,4 g) each: cinnamon, paprika, and white pepper or more to taste
2 cups (400 g) (gluten-free) flour
1 bag of dukkah (1 cup/200 g) or make your own, see below*
4 cups (960 g) or less olive oil for frying
2 organic ripe avocados
1/4 cup (60 ml) organic yogurt
1/2 tsp. (1,2 g) garlic paste
(gluten-free) pita bread
1. Mix the chicken with the onions, 1 Tbs. (15 ml) lemon juice, and the egg yolk, sumac, paper, paprika, and cinnamon.
2. Put the flour into a bowl. Put the whole eggs into another bowl and beat slightly.
3. Put the dukkah spice in a third bowl.
4. Shape the chicken mixture into balls about the size of a walnuts.
5. Dip the balls in the flour, then the egg, then in the dukkah.
6. Heat the oil over medium heat in a large, deep skillet.
7. Drop the chicken pieces into the oil and cook for about 5 minutes, front and back.
8. When they feel firm and look toasted, remove and se on a platter lined with paper towels to drain.
9. Peel, pit, and mash the avocados in a bowl with the yogurt and garlic paste. Taste and adjust.
10. Arrange the chicken bits on a plate and serve with sliced tomatoes and pita bread or serve as an appetizer with bowl of avocado dressing.
* Homemade Dukkak
makes 2 cups
Dukkah can be used as a dip (mix in a small bowl with olive oil) for:
- pita bread
- fresh vegetables
- grilled meats
- topping for breadsticks
1/2 cup (100 g) chopped organic almonds
1/2 cup (100 g) chopped organic pecans, pistachios or any other nuts
1 1/2 cup (300 g) sesame seeds
1/2 cup (100 g) each: whole coriander seeds and ground coriander
1 Tbs. (15 g) cumin
1/2 tsp. (1,2 g) black pepper
optional: 1 tsp. (5 g) chili powder
1. In a large skillet on medium heat, toast the almonds and pecans until fragrant, about 8-10 minutes.
2. Remove and put on baking sheet to cool.
3. In the same skillet, toast the sesame seeds until light golden brown, stilling occasionally about 8-10 minutes.
4. Pour them into a bowl to cool.
5. Toast the whole coriander seeds in the same skillet until they begin to pop.
6. Remove from the heat and cool.
7. Crush the cooled nuts in a coffee grinder and pour into a bowl.
8. Crush the sesame seeds and whole coriander seed.
9. Add to the nuts.
10. Add the cumin, ground coriander, pepper, and optionals chili powder. Mix well.
11. Store in the refrigerator.
an Egyptian dukkah made with walnuts
an Egyptian dukkah made with walnuts
