Berbere and Dukkah Spice Blends for Lentils & Chickpeas

Berbere and Dukkah Spice Blends for Lentils & Chickpeas
Created By: Chef Robin Leventhal, Crave Food and Crave Clay
Use: Caviar Black Lentils, Madeline French Green Lentils, Pardina Brown Lentils, Pedrosillano Garbanzo Beans, Shasta Yellow Lentils, York Garbanzo Beans
30-minutes or less, Vegan

Recipes and photo courtesy of Chef Robin Leventhal, Wine Country Culinary Institute, Crave Food & Crave Clay

Berbere (Ethiopian Spice Blend) ingredients:
1/2 tsp Fenugreek
1/2 cup ground Chile powder
1/4 cup Paprika
1 Tbls Salt
1 tsp ground Coriander
1 tsp ground Ginger
1 tsp Onion powder
1/2 tsp ground Cardamom
1/4 tsp ground Nutmeg
1/4 tsp Garlic powder
1/8 tsp ground Cloves
1/8 tsp ground Cinnamon
1/8 tsp ground Allspice

Dukkah (Egyptian condiment) ingredients:
1/4 cup Hazelnuts, toasted & crushed
1/4 cup Pistachios, toasted & crushed
1/4 cup Almonds, toasted & crushed
1/4 cup Peanuts, toasted & crushed
1 Tbls toasted Sesame seeds
5 tsp Coriander seeds, ground
1 Tbs Cumin seeds, toasted and crushed
2 tsp Nigella seeds
1 tsp Black peppercorns, ground
1/2 tsp Fennel seeds, toasted and crushed
1 Tbs Paprika (hot or sweet)
1/2 tsp ground Cinnamon

Mix ingredients for each recipe until blended. Store in glass or tin container. Spices will be most aromatic within 2 months of preparation. Best if used within 1 year. Note: Dukkah has a shorter shelf life because of the nuts, which can turn rancid. Always store in a cool, dry place.

Serving suggestions:
・Serve with East African Spiced Lentil Paté
・Add one Tablespoon of Berbere per 1 cup of cooked lentils or chickpeas.
・Use Dukkah as a garnish on top of hummus, cooked lentils or chickpeas. Also good sprinkled on fried eggs and roasted vegetables, or stirred into pasta.

Click here for more recipes featured on PNW Co-op's Cooking Demo Stage at the National Lentil Festival.