Five things to do with dukkah

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This was published 11 years ago

Five things to do with dukkah

By Annabel Smith

DUKKAH is an earthy Middle Eastern toasted spice mix, originating in Egypt and typically containing hazelnuts, coriander, cumin, salt, pepper and sesame seeds. The simplest way to enjoy the flavours is to dip fresh bread into some quality extra-virgin olive oil, before dunking in dukkah.

1. Breakfast eggs

SOFT boil eggs and peel. Coat with flour and fry in some oil until a nice golden colour. Roll the fried eggs in dukkah and enjoy with a Lebanese coffee. Alternatively you could fry some eggs in a pan and sprinkle with dukkah upon serving.

The simplest way to enjoy the flavours is to dip fresh bread into some quality extra-virgin olive oil, before dunking in dukkah.

The simplest way to enjoy the flavours is to dip fresh bread into some quality extra-virgin olive oil, before dunking in dukkah.Credit: Marina Neil

2. Bride of pumpkin pide

DUKKAH and pumpkin are a perfect match. Soft roast some pumpkin and spread onto a pide or pizza base. Bake the base until golden. To finish, drizzle with tahini yoghurt, sprinkle over some dukkah and scatter with fresh parsley.

3. Pumpkin dip

PUMPKIN dip topped with dukkah makes a creamy surprise with a hint of tang. Roast 500g of pumpkin until soft, then mix with 1½ tbsp of tahini and add lemon juice and garlic to taste. Using a food processor with a churning effect gives a creamier result. Top with dukkah and serve with fresh bread or crudites.

4. Spicy vegetables

ADD zing to your winter vegetables. Season and roast fresh seasonal vegies such as eggplant, cauliflower, zucchini, capsicum, parsnip, beetroot or carrot. If you are feeling adventurous, throw in some Jerusalem artichoke. Toss with dukkah after roasting. Alternatively, barbecue your vegetables in summer before adding the spice mix.

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5. Ice-cream

YES, you read correctly, ice-cream and dukkah is a killer combination. Sprinkle some dukkah on the bottom of a bowl, add a scoop of quality ice-cream or gelato and finish with a little dukkah on top. A rich and bitter flavour such as dark chocolate or coffee works best.

According to Joseph Abboud (Rumi, 116 Lygon Street, Brunswick East) and John Farha, co-owners of the Moor's Head, Rear 774 High Street, Thornbury.

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