Tag: dukkah

Chocolate Dukkah

My new favourite thing has to be Chocolate Dukkah. Made with cacao nibs, this is a sweet, chocolate version of the aromatic savoury spice mix, dukkah that is one of my favourite accompaniments to jazz up salads, roast veggies and makes a fab dipping sauce with some olive oil. Chocolate dukkah is a sublime mix of slightly bitter cacao nibs, pistachios, hazelnuts, macadamias and cinnamon, and it makes a delicious dessert topping. I wish it was my idea but originally saw the…

Sumac Roasted Tomatoes and Lentils, Dukkah Crusted Eggs

If there ever was a recipe on this blog that exemplifies comfort food then it’s this bowl of Sumac Roast Tomatoes, Lentils and Dukkah Crusted Eggs. A bowl of simple ingredients with splashes of the exotic that envelopes you with the comfort and warmth of what must be the equivalent of a foodie hug. What made the dish even more special to me on a Saturday afternoon when I was in need of any kind of hug, were the ingredients I…

Roasted Aubergine

This Roasted Aubergine recipe has to be one of the best ways to serve aubergine and is inspired by an Ottolenghi recipe I came across recently. I am buying less and less recipe books as it feels that the market is saturated with books and I find following and interacting with my favourite bloggers for inspiration to be much more satisfying. So in saying so I have been slow to the Ottolenghi fan club. My trip to Beirut has had…

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…

Labneh is essentially a cheese made from straining yoghurt, resulting in a deliciously thick, creamy and tangy soft cheese. You can use it as you would any cream cheese, as the basis for tzatziki or spread it inside a pita or wrap. The straining process is very easy and takes 12 – 48 hours. The longer you strain it, the thicker the cheese will become. Should you want a firm cheese to roll into balls you can strain it for…

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