What to do with leftover dukkah
Dukkah is an Egyptian spice blend consisting of a combination of nuts, sesame seeds, coriander seeds, cumin, pepper and salt, and can be used to add an interesting dynamic to crispy fish coating or as magic savoury dust for fried eggs. See below for ways to use up dukkah for breakfast, lunch and dinner.
Recipes with dukkah
- Autumn vegetable hash with dukkah
- Dukkah-crusted salmon with fennel, courgette and herb couscous
- Barbecue courgettes with lemon and dukkah
- Breakfast eggs with chorizo, avocado and feta
- Honey-glazed shallot flatbreads
- Spiced cauliflower cheese
- Beetroot falafel, dukkah and mint salad
How to use leftover dukkah
- Spiced-up houmous
Stir 2 tbsp dukkah and 1 tbsp extra virgin olive oil into a pot of shop-bought houmous. Put in a little serving bowl swirl the top prettily with a spoon, sprinkle with a little more dukkah and a drizzle of oil, then serve with warm flat breads. If you’ve got some time on your hands why not try our green houmous recipe here.
- Easy sharing starter
Heat the oven to 200°C/180°C fan/gas 6. Put 200g feta in a small ovenproof serving dish, drizzle with olive oil and sprinkle with black pepper and crushed garlic. Bake for 10 minutes, then sprinkle with dukkah and serve with crusty bread.