Dukkah
Named after the Arabic verb “to pound”, dukkah is one of the most popular and versatile Middle Eastern spice blends. Typically a mixture of nuts, seeds and spices, the secret to a great dukkah is in the texture, which is why our dukkah is hand blended rather than crushed into dust. After dry roasting then pounding whole nuts including macadamias, almonds, hazelnuts and pecans, we add our special blend of fennel, coriander, white & black sesame seeds, salt & pepper to achieve our distinct blend. Great with drinks the traditional way with olive oil and bread, or sprinkled over baked meat, fish or vegetables. It’s also fabulous with avocado toast.
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Cacao & Coconut Dukkah
A heavenly blend of slightly bitter cacao nibs, roasted macadamias, mixed nuts, coconut and cinnamon. Adds a delicious sweetness and crunch to smoothie bowls, fruit and yoghurt, ice cream, porridge or cereal and desserts.
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Recipes
DUKKAH WITH WHOLE ROASTED CAULIFLOWER
AND YOGHURT DRESSING
Dressing
1 whole cauliflower 100mls greek yogurt
½ cup dukkah 1 tbs lemon zest
½ cup extra virgin olive oil freshly ground pepper
1 tbs lemon zest
Preheat oven to 220c. Trim base of cauliflower leaving some leaves intact & microwave for 3 x 5 min intervals. Mix dukkah & oil and place cauliflower on lined tray, evenly coat top with dukkah mix then season. Drizzle with 2tbs of oil, place in oven for 30 mins. Place yoghurt & lemon zest in bowl with pepper. Serve cauliflower with dressing, sprinkle with lemon zest & drizzle with remaining oil.
Sonia's Dukkah Crusted Chicken Salad
Serves 4
750g chicken tenderloins
5 tbs panko crumbs, seasoned
5 tbs The Spice Republic Dukkah
2 eggs, lightly beaten
1 pkt Kale Coleslaw
1 punnet baby tomatoes
1/2 red onion, thinly sliced
Drizzle of olive oil
Mix dukkah & panko crumbs in one bowl & beaten eggs in another. Coat tenderloins by dipping in eggs then panko/dukkah crumbs, set aside in fridge for 10 mins. Meanwhile, place tomatoes in medium oven with a drizzle of olive oil. Cook chicken with some olive oil on a medium heat in batches until just brown. Add chicken on top of tomatoes to finish cooking in the oven, approx. 10-15 mins. While the chicken is cooking add kale coleslaw to salad bowl & follow instructions on packet, add onion. Add cooked tomatoes to the salad & serve the chicken on top.
Cauliflower Salad with Rose Harissa & Dukkah
Serves 4 - 6
1 cauliflower sliced into large florets
2 x 400g cans chickpeas, drained & rinsed
1/4 cup olive oil
3 tbs The Spice Republic Rose Harissa
2 avocados sliced into quarters
1/2 cup Greek style yoghurt
2 tbs lemon juice
1/4 cup water
4 radishes, thinly sliced
1 cup coriander
2 tbs The Spice Republic Dukkah
Preheat oven to 200 degrees fan forced. Place cauliflower & chickpeas on two large, lined baking trays & drizzle with oil then Rose Harissa. Roast for 15-20mins or until golden brown. To make dressing, place one avocado half, yoghurt, lemon juice & water & mash until smooth & creamy. Top the cooled cauliflower & chickpeas with radish, coriander & remaining avocado. Drizzle with dressing and Dukkah to serve.
Roasted Pumpkin with Dukkah
Serves 4
½ small kent or jap pumpkin, sliced into wedges
3tbs olive oil
3tbs The Spice Republic Dukkah
Salt & pepper to taste
Fresh coriander, roughly chopped
Preheat oven to 200 degrees fan forced. Arrange pumpkin wedges on lined baking tray. Drizzle over olive oil & using your hands, ensure that each piece of pumpkin is well covered in the oil. Add salt & pepper to taste. Bake in oven for approx 20mins till starting to go golden. Take the tray from the oven & sprinkle over the dukkah. Place back into the oven for approx another 10mins or until the edges start to crisp. Drizzle with extra olive oil & sprinkle with coriander to serve.
Maple Grilled Peaches with Coconut & Cacao Dukkah
4 large firm peaches, halved & pitted
1 tbs butter, softened
3 tbs maple syrup
3 tbs Coconut & Cacao Dukkah
Extra maple syrup & ice cream to serve
Mix butter & maple syrup in a bowl, stir to combine. Heat a grilled pan to medium high. Brush each peach half with melted butter & maple syrup. Grill peaches face down for 5-7 mins then flip & grill for 2-3 mins longer or until the peaches just start to wrinkle, get juicy & have good grill marks. Remove from grill & serve with extra maple syrup & your choice of ice cream. Sprinkle with Coconut & Cacao Dukkah & enjoy!
Mango with Sticky Rice & Cacao & Coconut Dukkah
1 1/3 cups short grain rice
1 1/2 cups water
1 tbs caster sugar
1 400ml can coconut cream, shake well
1 tbs caster sugar, extra
2 mangoes, peeled & sliced
Honey to drizzle
4 tbs Cacao & Coconut Dukkah
Reserve 1/2 cup coconut cream. Rinse rice in sieve under running water and add to medium saucepan with coconut cream, water & sugar. Bring to boil & as soon as it starts to bubble, reduce heat to low & cover & cook, stirring occasionally for 15-20 mins or until the rice is tender. Meanwhile, combine the reserved coconut cream & sugar in a small saucepan over medium heat until the sugar dissolves & the sauce is heated through. Spoon rice & mango into bowls & drizzle with coconut cream sauce & honey. Sprinkle with Cacao & Coconut Dukkah. Serves 4.
Frozen Yoghurt Bark with Coconut & Cacao Dukkah
500g full fat sweetened Greek Yoghurt
150g frozen mixed berries
3 ripe figs, sliced
1tbs honey or maple syrup
40g Coconut & Cacao Dukkah
Line a baking tray with baking paper & spread yoghurt over the paper in an even layer. Add the toppings evenly over the yogurt & freeze for two hours or until solid. Carefully peel away the paper then break into shards & place in a freezer bag to enjoy whenever you like.