Chicken bites with dukkah

This is an easy, speedy and scrumptious dish; it consists of minced chicken (with a little fat), combined with spices, coated in a purely Egyptian concoction called dukkah, baked or fried in olive oil.

What is dukkah?

Dukkah is a mixture of ground nuts and spices. The Egyptians love their dukkah as much as we Lebanese love our zaatar. Are the two similar? NO. Dukkah is more nutty, has no thyme, or sumac.

I did not have to go to Egypt to get some. I got the bag of dukkah from the same farm that produces that amazing product, apple cider molasses; apparently they also make dukkah.

Allens Hill Farm in upstate New York make an outstanding product. (And no, I was not paid to say this).

The second you open the package, the fragrance of dukkah fills your nostrils; the Egyptians use it as a dip; however, it is also used to coat food, with very happy results.

INGREDIENTS:

  • 1 pound of minced chicken (include some fat for moistness)
  • 1 small onion, chopped fine
  • 1 bag of dukkah or make your own (recipe at the bottom of the page)
  • Seasonings for the chicken: salt, pepper, sumac, paprika, cinnamon, turmeric. (one teaspoon of each)
  • 1/2 lemon, juiced
  • oil for frying
  • 2 cups of flour, 2 or 3 eggs, beaten in a small bowl
  • vegetables such as tomatoes and avocados, sliced
  • pita bread to serve with

METHOD:

  1. Mix the minced chicken with the chopped onion, juiced lemon, and all the spices. You want to season the chicken well so that it is not bland. Any spices will work here, or you can use the ones I have suggested.
  2. Pour two cups of flour in a dish; two or three cups of dukkah; and a bowl with two or three beaten eggs.
  3. Shape the chicken pieces (about one tablespoon each), dip in flour, then egg, then in dukkah.
  4. Either broil or fry in a skillet with some hot olive oil, for about 6 minutes, front and back; remove when the pieces feel firm and look toasted. Serve with sliced tomatoes and avocadoes in a pita bread, or as an appetizer, with a bowl of garlicky yogurt.

To make dukkah:

This recipe is open to a thousand interpretations, depending on what you have available and what your taste dictates.

Recipe is from my friend Phoebe Hanna, a native of Cairo, Egypt.

(I need to point out that the dukkah mix from Allens Hill Farm contains pistachios and hazelnuts and their spice mix is different)

INGREDIENTS:

  • 1/4 cup coriander seeds
  • 1/4 cup dried  coriander
  • 3/4 cup sesame seeds, toasted in a slow oven till golden (or in a skillet)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 cup toasted chopped almonds
  • 1/4 cup toasted chopped pecans

METHOD:

  1. Roast the coriander seeds till toasted and fragrant, a few minutes in a medium oven. Crush in a coffee grinder. Roast the other nuts and crush as well; mix everything and store in a tight jar in the fridge or freezer (for longer storage).
  2. Use as a dip (mix in a small bowl with olive oil)  or to coat meats or any other way you can dream up.

NOTE: Dukkah comes from the root verb duk which means “to knock” or “to pound” in Arabic. In other words, the mixture of nuts and spices are pounded.


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36 Comments

  1. Posted January 11, 2011 at 6:51 pm | Permalink

    The people producing these two wonderful products must be pretty unique.
    The combo alone, is something I would have never thought they would produce in the same place. Well, anyhow…seems like you really appreciate their quality…and I appreciate getting to know a little more about Dukkah. Lovely recipe Joumana ;o)

    Flavourful wishes,
    Claudia

  2. Posted January 11, 2011 at 8:05 pm | Permalink

    This is very interesting, I’ve never had Dukkah. Thanks! :-)

  3. Posted January 11, 2011 at 8:09 pm | Permalink

    btw…I’ve been meaning to ask, if I send a traditional Lebanese “kiss” like we do for the cook is it “boos”? I’m forgetting everything.

  4. Posted January 11, 2011 at 8:50 pm | Permalink

    Thanks you for the recipe. This sounds delicious – I love the herb/nut mixture and imagine it could accompany a lot of things. Could also be a coating for fish…and loving the dip idea.

  5. Posted January 11, 2011 at 9:19 pm | Permalink

    What fantastic crunchy crusty coating this has! Yummy as little bite sized appetizers, I’m sure.

    Dukkah had lovely ingredients and I can’t even begin to imagine how marvellous it would be the chickenon in dips.

    Another great one, Joumana :)

    Chow! Devaki @ weavethousandflavors

  6. Posted January 12, 2011 at 12:08 am | Permalink

    Wow, Upstate New York? Very cool. I will be on the lookout for their product locally; maybe I’ll run across it at a farmer’s market. Your dukkah recipe looks fab as well. Love the combo with chicken.

  7. Posted January 12, 2011 at 2:30 am | Permalink

    Tu m’as mise en appétit … Il va falloir que je concocte mon propre mélange, alors … On trouve le zaatar, ici, parce qu’il y a plein de libanais dans le coin mais ton dukkah, je n’en ai même jamais entendu parler ! Une découverte de plus à mon actif … C’est aussi pour ça que j’aime tant ton blog !
    Bisous
    Hélène

  8. Posted January 12, 2011 at 3:23 am | Permalink

    excellents ces bites!! merci du partage

  9. Posted January 12, 2011 at 3:27 am | Permalink

    Oh my those chicken bites must taste heavenly!!

  10. Posted January 12, 2011 at 3:29 am | Permalink

    I agree with Claudia, this is such a wonderful recipe. Thanks for sharing.

  11. Posted January 12, 2011 at 4:11 am | Permalink

    This looks like perfect party food! I wish there were shops like this in Fethiye (Can’t imagine any appearing in the near future! :) ) where we can buy little bags of made-up loveliness all ready for making our food more tasty.

  12. Posted January 12, 2011 at 4:26 am | Permalink

    Oh my, these look scrumptious! I’ve seen dukkah at the market and always wanted to try it, and now I have a reason to buy it, because this recipe is going on my list. Thanks for sharing, Joumana.

  13. Posted January 12, 2011 at 5:04 am | Permalink

    Mmmm…these look very healthy and delicious with the nuts and spices. I have never added nuts to coat chicken. I would love to try….a good way to make my family eat nuts.

  14. Posted January 12, 2011 at 5:38 am | Permalink

    Dunno much about dukkah,thanks for introducing..chicken bites looks soo crispy and yummy..

  15. Posted January 12, 2011 at 6:22 am | Permalink

    Love the Dukkah crust on these chicken bites, a wonderful meze offering.. Definitely a yogurt & garlic dip on the side.

  16. Posted January 12, 2011 at 7:23 am | Permalink

    Hi, my name is Marimi I come from Spain and I am visiting your fantastic blog, I love your recipies very much. Cheers.

  17. Posted January 12, 2011 at 9:20 am | Permalink

    I have never heard of dukkah! Hooray, a new thing to try. I love that. And this is on a stick, which means I want it.

  18. Posted January 12, 2011 at 11:42 am | Permalink

    I see that the dukkah from the Allens Hill Farm has pistachios in it too! It sounds like a delicious coating for chicken!

  19. Posted January 12, 2011 at 12:38 pm | Permalink

    Great use for dukkah, I bet it makes a perfect coating for chicken! This looks fantastic, Joumana!

  20. SYLVIA
    Posted January 12, 2011 at 1:57 pm | Permalink

    This Egyptian recipe makes this chicken amazing. Coriander and cumin add depth and smokiness to this exotic dish, the almonds, and the sesame seeds give it a healthy nutrition boost. Yogurt sauce for dipping makes it all complete.

  21. Posted January 12, 2011 at 1:57 pm | Permalink

    looks good and tasty, thanks for the recipe :)

  22. Posted January 12, 2011 at 2:20 pm | Permalink

    What a great snack. I love the chicken on a stick. And so much flavor. Yum!!

  23. Posted January 12, 2011 at 3:48 pm | Permalink

    your creations are always amazing and outstanding! thank you for sharing this with us:)

  24. Posted January 12, 2011 at 3:49 pm | Permalink

    This is a lovely recipe and they look so interesting. Diane

  25. Posted January 12, 2011 at 4:39 pm | Permalink

    These look great. Dukkah is not as common nowadays in Egypt as it was twenty years ago. I wish the modern cuisine utilized the spice blend more.

  26. Posted January 12, 2011 at 5:38 pm | Permalink

    I really like dukkah, but what I found most intriguing about your post is the cider molasses. Doesn’t that sound wonderful? I can just imagine all the wonderful things you can do with it.

  27. Posted January 12, 2011 at 7:27 pm | Permalink

    I seem to keep hearing about dukkah lately. I need to try it! Sounds delicious on the chicken and so does serving with garlicky yogurt.

  28. Posted January 13, 2011 at 3:10 am | Permalink

    I love these chicken bites. I have never tried dukkah, even though I’ve been to Egypt. I have to try and find it here in the Middle East stores.

  29. Posted January 13, 2011 at 4:03 am | Permalink

    I am absolutely loving this! I have never heard of Dukkah – but now am very intrigued and off to research it!

  30. Posted January 13, 2011 at 8:04 am | Permalink

    intereesting little bites Joumana!

  31. Posted January 13, 2011 at 10:48 am | Permalink

    Oh I LOVE dukkah! I have only ever used it as a dip for bread with oil, but I LOVE the idea of using it as a crunchy coating!

  32. Posted January 13, 2011 at 12:01 pm | Permalink

    Once again, I learned something new here! I love the spices in the dukkah and am a nut fanatic (guess that makes me a real nut). I needs to get me some of this dukkah! Love your presentation with the sticks.

  33. Posted January 13, 2011 at 5:35 pm | Permalink

    Mmmm… I just picked up some dukkah from Sofra Bakery (run by Anna Sortun of the famed Oleana Restaurant, a place you must try if ever in Boston). I use the dukkah for a carrot spread she makes, but I’ve been looking for other uses. Thanks for this great new recipe! – S

  34. Posted January 15, 2011 at 2:59 am | Permalink

    Happy New Year Joumana! I’ve always been a sucker for dukkah but on chicken instead of with bread and oil – yum! Fits my current mood – though I am usually a sweet tooth, all I crave at the moment is salty stuff…

  35. Posted January 19, 2011 at 1:28 pm | Permalink

    I am overwhelmed. I am making these as soon as I can find if that New York store sends to Canada. OMG. I know I would go crazy over these. Joumana – your family must be in HEAVEN on a daily basis to have someone as adventurous, as hard working and as focused as you are in the kitchen. My mouth is watering at every post – and so many more. I am still not getting your posts any longer by mail. I have to have to have to remember to get over here as I love your site, your food, your detail. Everything.
    XO
    Valerie

  36. Posted January 19, 2011 at 9:06 pm | Permalink

    Truly a culinary pleasure to see your recipes posted. Always to best choice of ingredients to provide the fullest flavour available. As always , fantastic photographs.

3 Trackbacks

  1. [...] dans le mélange de noix et d’épices. Mais Joumana l’utilise dans beaucoup de préparations (ici) ,(ici) (ici) et (ici). Je l’ai bien vite imitée en l’utilisant dans les panures de poulet ou [...]

  2. [...] Imagen: tasteofbeirut [...]

  3. By Chicken Dukkah Bites | Lebanese by Lena on May 18, 2014 at 10:32 am

    […] the current street food vibe. Here’s my take on Chicken Dukkah Bites which I first read on Taste of Beirut. The key to this is to spice the Dukkah with things you love and make it as interesting as you want. […]

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