Category: Spices, Sauces and Marinades

Dukkah is derived from the Arabic word “to pound” and is a spice mix served as a dip which has become very popular outside of its birthplace, Egypt. Most retailers now sell some version of dukkah but it is so incredibly easy to make at home and the fragrance when making it is pretty special. No longer just a dip with bread, you can sprinkle dukkah over roast vegetables, fish, lamb or even some steamed rice. This pistachio version is…

This peri peri chicken is so good. The potatoes just as good. And it is even better when you put all the cutlery away and dive in with your hands (as elegant as Nigella does it of course). As South Africans we are no strangers to peri peri chicken and I was intrigued to find this recipe on Feasting at Home a while back. It was based on a Donna Hay recipe and it immediately went on my “to make” list…

Bahārāt is the Arabic word for spices and is a spice blend used in Arab, Iranian and Turkish cuisine. I came across a bottle a while back and got it as a gift for someone. (They never received it as I decided to keep it for myself and loved adding it to my cooking). When I ran out a few weeks ago I did a bit of reading and decided to make my own version. I am using it a lot…

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