Using a small, dry skillet over low heat, toast RawSpiceBar's Hazelnut Dukkah until fragrant, about 2-3 minutes.
Mix greek yogurt with salt and lemon juice. Sprinkle dukkah on top with a generous drizzle of olive oil. Serve with RawSpiceBar's roasted Egyptian spiced bronzini or pita chips.
ell coated.
Combine the dukkah and Parmigiano-Reggiano in a
ogether flour, 1/4 cup dukkah, and cayenne in a shallow
ours before serving.
For Dukkah: Roast the hazelnuts until golden
Slice the french stick or baguette at 1\" intervals. Don't slice right through the bottom.
Mix together the butter, crushed garlic and dukkah.
Butter both sides of each slice of bread with this mixture, spreading a little over the top of the french stick/baguette.
Sprinkle a little more DUKKAH over the french stick then wrap up in foil & pop into the oven for 20-30 minutes at 170\u00b0C.
Serve warm!
n a small bowl and dukkah in another bowl. Serve flatbread
erving.
To make the dukkah, preheat oven to 350\u00b0F
o taste.
Top with dukkah, parsley and enjoy!
readcrumbs and 1/3 cup dukkah. Remove eggplant from milk, dip
Preheat broiler. Place bread on a baking tray. Broil for 1-2 mins per side, or until golden brown and crispy. Let cool then break into bite-size pieces.
Lightly grease a baking tray. Arrange fish on prepared tray then brush with garlic butter and sprinkle with 2 tbsp dukkah. Broil for 2-3 mins per side, or until golden brown and cooked to your liking.
Meanwhile, combine cucumbers, tomatoes, parsley, shallots, croutons, lemon juice and oil in a large serving bowl. Sprinkle with extra dukkah. Serve fish with salad and lemon wedges.
Top with fresh cilantro and dukkah before, and serve with lemon
Dip both sides of lamb cutlets into dukkah mix. Working in batches, sear cutlets in a large, oiled frying pan over medium high heat, then cook, turning, until cooked to desired doneness.
Serve cutlets drizzled with combined honey and molasses.
Place 2 eggs in a small saucepan and cover with cold water. Bring to a boil. Boil for 3 1/2 mins then drain. When cool enough to handle, peel eggs.
To serve, sprinkle eggs with almond dukkah.
Coat lamb chops with dukkah, pressing down well with fingers
Combine oil, dukkah and lamb in a medium
Boil, steam or microwave sweet potato until tender; drain.
Preheat the grill. Thread sweet potato and beetroot on to 8 wooden skewers. Grill skewers for 10 mins, or until tender.
Meanwhile, combine oil, vinegar and mint in small jug; season to taste.
Drizzle skewers with mint dressing; sprinkle with dukkah.
Combine dukkah, oil, garlic and lemon peel in a large bowl. Add shrimp; toss to coat in mixture.
Thread shrimp onto 8 bamboo skewers. Cook skewers on a heated oiled grill pan (or on the grill or under the broiler) until shrimp change color.
Serve shrimp with lemon wedges.
sparagus and eggs. Sprinkle with dukkah and chives to serve.
Place couscous and bouillon cube in a medium heatproof bowl. Stir in 1 2/3 cups boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Let cool to room temperature.
Once couscous is cool, combine with chicken, onion, carrot, cabbage and spinach in a large bowl. Whisk lemon juice, oil and garlic together and season. Add to couscous mixture and toss to combine. Sprinkle with almonds and dukkah to serve.
DUKKAH.
Roast the sesame seeds,