Dukkah is a beautifully aromatic and incredibly delicious Middle Eastern blend of seeds, spices and nuts. It is lovely sprinkled over eggs; over grilled or roasted vegetables, salads or raw veggies; on soft goat’s cheese or cashew cheese; also with olive oil spread over sprouted or sourdough bread; or on top of avocado toast. It also makes a fantastic crust for chicken, fish, or lamb – just press the spice mixture over the meat, then grill or roast – if you have a jar of dukkah in the cupboard dinner can be ready so quickly! Dukkah can also be sprinkled over hummos, beetroot dip or baba ghanouj, or onto soups for added flavour . I love to top roasted carrot soup with a dollop of creamy sheep’s yoghurt and a some pistachio dukkah.
Make dukkah only in small amounts so it is very fresh, and store in a sealed glass jar in the pantry for up to 2 weeks….though it is so yummy it is unlikely to last that long!
Roasted carrot soup topped with a dollop of sheep’s yoghurt, a drizzle of olive oil and a sprinkle of pistachio dukkah.
Wild barramundi fillets crusted with pistachio dukkah and pan-fried in ghee. Serve with lemon wedges and salad.