How to create Gluten Free Snacks with eat.art’s Eqyptian Dukkah

This is a guest post by Cherelle Leong of free!foods

Egyptian dukkah. If you’ve heard of it you probably love it. And if you haven’t, it’s a great reason to surprise your guests with something different at your next dinner party.

Dukkah is made up of a combination of sesame seeds, salt, cumin and coriander. This opens up a whole world of culinary possibilities. These ingredients can be used in so many delightful ways.  Traditionally dukkah is used as a dip. Freshly baked bread is first dipped in olive oil and then in the spice. It is especially delicious if the bread is still warm. If you are gluten intolerant, however, it doesn’t mean you have to miss out on enjoying this exotic spice.

Here are 3 easy gluten free snack ideas with eat.art’s Egyptian Dukkah:

1. Roasted Butternut cubes: This is a delicious way to enjoy one of the healthiest vegetables around. Sprinkle the roasted butternut cubes into a salad, mush them into a dip or simply eat as is with a little plain yoghurt on the side.  All you need to do is cut 1,5cm cubes of raw butternut. Place the cubes in a bowl and add a tablespoon of olive oil and a tablespoon Egyptian dukkah. Stir well to make sure the butternut cubes are coated with oil and spice. Place on a baking sheet and bake at 180oC for +/- 30 minutes.

2. Chicken skewers: Eat hot or cold, these tasty bites make the perfect snack or tapas dish. Cube chicken fillets. In a bowl combine 2 tablespoons Egyptian dukkah with 1 ½ teaspoons of tapioca flour. Add the chicken fillets and coat with the spice mix. Add a dash of olive oil. Drop the chicken pieces one at a time into a hot pan. Stir the chicken so that it’s golden brown on all sides. Remove from pan and squeeze lime juice over the chicken. Place 2-3 pieces together on a skewer to serve.

Egyptian dukkah chicken skewers by free!foods

3. Spicy Feta Cheese: This is personal favourite. It can be used as a tapas style dish served with rice crackers or on a bed of baby spinach leaves as a salad. In a pan, dry roast the Egyptian dukkah. Add a crushed garlic clove, a dash of olive oil and a chopped red pepper. Stir as the peppers roast until a soft paste is formed. Remove from the pan. Once cooled, spread the paste on slices of feta, cover each slice with an oiled sheet of greaseproof paper and return to the fridge to set. When you’re ready to serve cut the feta into cubes.

I received a sample of eat.art’s Egyptian Dukkah and decided to play. These are just 3 simple gluten free snack ideas I came up with using this exotic spice. The trick to clever cooking is to get to know your spices and figure out what flavours go together. In my mind lime and coriander as a combination is always a winner. I also like the mild flavor of feta cheese and roasted peppers, so I thought why not combine them with an exotic spice mix of Egyptian dukkah. Why not try to make your own exotic spice guacamole or hummus using Egyptian dukkah. You may be pleasantly surprised at the tasty results.

For more gluten free cooking ideas with exotic spices visit Cherelle’s blog  or on the eat.art website.

Egyptian Dukkah is part of eat.art’s range of exotic spices available at the following stores.

Cape Town:

The Foodbarn in Noordehoek  +27 (0)21 789 1966

Raith Gourmet Constantia +27 (0)21 794 1706

Johannesburg:

Pick n Pay on Nicol +27 (0) 11 998 3300

Pick n Pay Douglasdale +27 (0)11 462-7554

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