We sell jars of our homemade dukkah at the café and on our online shop. It makes a great gift but people are sometimes a little stuck with what to do with it. There are plenty of recipes online, especially as a seasoning for meat. Here are 5 really easy vegetarian alternatives that you can try with dukkah, it’s such a flavoursome salty / spicy addition to loads of dishes.
Give these a try:
Obviously we’re advocates for salty radishes. Try this one. Radish, butter and dukkah. Get really fresh radishes with the leaves still on, give them a good wash to get rid of any of the grit and chill in the fridge. Serve them whole with the leaves on so that you can use them to dip the radishes in the butter then in the dukkah. A tasty spring / summer treat.
Sprinkle it over eggs. Poached, scrambled or fried. Or try in your soft boiled eggs with soldiers. Move over marmite.
Roasted cauliflower goes really well with dukkah. Try this. Slice your cauliflower into chunks or thick steaks, sprinkle liberally with dukkah and olive oil. Roast on a high heat for 15 minutes until the cauliflower is nicely charred. Serve with tahini sauce (tahini paste mixed with a little water, lemon juice and salt), parsley garnish, pickles and flatbreads.
Experiment with sprinkling it on your salads. Especially ones with roasted veg or grains in.
Dukkah as a seasoning for soups and stews is really good. Tomato (pimp up your Heinz?!), roast root veg. or beetroot soups are winners. Especially, beetroot soup with dukkah and the addition of crème fraiche too.