Index ::: [ Recipe ] [ Condiment ]
Palestinian Dukka

[ INGREDIENTS ]

Dried Wheat Berries
Qidameh ( Toasted Chickpeas ) ( Optional )
Sumac
Coriander
Cumin
Anise
Paprika
Caraway Seeds
Lemon Salt ( Citric Acid )
Salt
Sesame Seeds

[ INSTRUCTIONS ]

1. Toast :
   
   2 1/2 Cups Dried Wheat Berries;
   by placing them in a cookie sheet in a preheated 400 F or 200 C oven.
2. Stir the berries every 15 minutes until they become light brown in color, allow them to cool (the more you toast the wheat, the deeper the color of the final dukka).
3. Toast :
   
   4 Tablespoons Sumac;
   3 Tablespoons Coriander;
   3 Tablespoons Cumin;
   1 Tablespoon Anise;
   1 Tablespoon Paprika;
   1 Tablespoon Caraway Seeds;
   1 Tablespoon Lemon Salt ( Citric Acid );
   Salt, to Taste;
   until fragrant
4. Add :
   
   1 1/4 Cups Qidameh ( Toasted Chickpeas ) ( Optional );
   into a spice grinder.
5. Add into the spice grinder with the qidameh ( optional ), the wheat berries, spices, and seeds.
6. Grind until they are the consistency of flour.
   
7. Toast :
   
   1 Cup Sesame Seeds;
   until lightly brown, make a hole in the dukka mix and bury the hot sesame and leave it to cool.
   
8. Mix the sesame in well.
   
9. Store in an air tight container for 2 to 3 weeks or in the fridge for up to a year.

::: View the original recipe for Palestinian Dukka at chefindisguise.com