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Avocado Hummus With Hazelnut Dukkah

owl and refrigerate for 2 hours before serving.
For Dukkah: Roast the

Chicken Skewers With Dukkah Crust And Balsamic Reduction

ell coated.
Combine the dukkah and Parmigiano-Reggiano in a

Lamb Sausages With Labne, Dukkah And Tomato Salad

repared strainer. Cover and refrigerate for 24 hours, or until thick

Egyptian Eggs With Dukkah

DUKKAH.
Roast the sesame seeds,

Crispy Dukkah Eggplant And Bean Salad

ilk over eggplant and soak for at least 20 mins.

Dukkah Crusted Lamb With Smoked Eggplant Dip

dukkah and lamb in a medium bowl. Cover and chill for 2

Dukkah Lamb With Lemon Couscous

Coat lamb chops with dukkah, pressing down well with fingers

Dukkah Crusted Fish With Panzanella Salad

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.

Lamb Salad With Pine Nuts And Dukkah Dressing

For the dukkah, toast sesame seeds in small

Dukkah Flatbread With Chevre-Yogurt Dip

tand at room temperature, covered, for 30 minutes.
Preheat oven

Hazelnut Dukkah Eggs

To make the dukkah, heat a large frying pan over medium heat. Add sesame seeds and spices. Cook, stirring, for 2-3 mins, until toasted and fragrant. Remove from heat. Add nuts, sea salt flakes and black pepper. Set aside.
Cook eggs in boiling water for 3-4 mins. Cool under cold running water. Peel and set aside.
Combine artichokes, parsley, onion, lemon juice and oil. Season to taste. Roll eggs in dukkah then slice in 1/2. Serve over salad, drizzled with olive oil, and Lebanese bread on the side.

Hazelnut Dukkah Yogurt Dip

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.

Garlic Dukkah Bread

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!

Rhubarb & Red Lentil Soup With Dukkah

aute carrots, cabbage and leeks for 4 minutes; stirring frequently.

Asparagus With Poached Egg And Dukkah

sparagus in boiling salted water for 2 mins, or until bright

Halloumi Skewers With Tahini Sauce And Dukkah

o coat. Allow to marinate for 15 minutes.
Preheat an

Dukkah Chicken Cutlets And Eggs

ogether flour, 1/4 cup dukkah, and cayenne in a shallow

Dukkah (Spicy Nut Mix For Dipping With Flatbread)

Place pitas on baking sheet in a 350F degree oven for 10 minutes or until browned and crispy.
Separate into pieces big enough for dipping and scooping.
Toast the sesame seed in a dry skillet until golden.
Place hazelnut and chickpeas in same pan and cook 4-5 minutes until aromatic.
Add coriander seeds, thyme, and cumin until they darken, remove, and set aside to cool.
Stir in paprika, salt, pepper, and serve with olive oil in a bowl to dip the pita pieces in and then into the nut mixture.

Dukkah Lamb Cutlets With Pomegranate Honey

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.

Soft Boiled Eggs With Dukkah Salt

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.

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