owl and refrigerate for 2 hours before serving.
For Dukkah: Roast the
ell coated.
Combine the dukkah and Parmigiano-Reggiano in a
repared strainer. Cover and refrigerate for 24 hours, or until thick
DUKKAH.
Roast the sesame seeds,
ilk over eggplant and soak for at least 20 mins.
dukkah and lamb in a medium bowl. Cover and chill for 2
Coat lamb chops with dukkah, pressing down well with fingers
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.
For the dukkah, toast sesame seeds in small
tand at room temperature, covered, for 30 minutes.
Preheat oven
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.
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.
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!
aute carrots, cabbage and leeks for 4 minutes; stirring frequently.
sparagus in boiling salted water for 2 mins, or until bright
o coat. Allow to marinate for 15 minutes.
Preheat an
ogether flour, 1/4 cup dukkah, and cayenne in a shallow
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.
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.