All of my dukkah blends are made by hand and all of the ingredients are dry roasted either in the oven or on the stovetop.
Hazelnut & Almond Dukkah is what I’d call the “classic” dukkah. I’ve been making it for years and it’s still one of my favourites.
Dukkah is so versatile. Here are some ideas to inspire you!
Try the traditional way of dipping Middle Eastern (or crusty) bread into a bowl of. your favourite olive oil, then in a dish of Spice Fusion savoury dukkah.
Sprinkle over eggs – boiled, scrambled, poached – or add to an omelette or quiche.
Dip tofu, chicken, fish or vegetables into a lightly beaten egg white then coat with a mixture of breadcrumbs and dukkah. Spray with olive oil spray and bake in a modern oven until golden and cooked through.
Add to soups, stir-fries and salads for taste and texture.
Sprinkle over hummus and serve with warmed pitta bread.
Mix with plain yoghurt and garlic for a delicious dipping sauce.
Brush olive oil over pita bread or a pizza base, sprinkle liberally with savoury dukkah, cut into triangles, then bake for about 10 minutes until crisp and golden.