n a small bowl and dukkah in another bowl. Serve flatbread
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.
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.
eans again.
Make the spice recipe as listed above. Store in
erving.
To make the dukkah, preheat oven to 350\u00b0F
readcrumbs and 1/3 cup dukkah. Remove eggplant from milk, dip
Heat soybean oil over high heat in a wok or skillet.
Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.
Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).
Top with fresh cilantro and dukkah before, and serve with lemon
Combine oil, dukkah and lamb in a medium
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.
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
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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!
Process nuts till fine.
Add beetroot and process with nuts.
Add yoghurt and spice blend.
Blend till smooth
Serve with pita crisps.
br>To use the following recipe, just add the recommended amounts
o taste.
Top with dukkah, parsley and enjoy!