Uses for Dukkah

[judydawn]

Thanks for bringing this subject up Cathy    - it has really sparked my interest now.  I know my DD & SIL love this type of thing but after doing a bit of research I think I might enjoy it too.  Check out some of the nice recipes on

http://www.tableofplenty.com.au/recipes.asp. 

I think dukkah will be appearing somewhere on our Easter feast table.  Have only just begun my search for recipes and will spend some more time until I have enough recipes printed out for a dukkah file.

[cathy79]

Sounds like you can use it in almost anything.  Thanks for the link - some great ideas.

[meganjane]

 When I make potato wedges, I often put dukkah in my coating.

For wedges, boil up whole potatoes in the TMX basket until only just cooked. Allow to cool then slice in half and cut wedges from each half. Mix up the following in a plastic bag:
3 Tbsp rice flour or fine polenta
salt, pepper & paprika to taste (about 1/2 tsp of each)

Dampen the wedges and place into bag. Shake to coat. For low fat, spray with oil and bake in a hot oven until browned. For full fat, deep fry. Lovely and crunchy!

[maddy]

It's lovely mixed in tomato soup.

I too often enjoy the bread/oil/dukkah dipping with wine and friends 

[meganjane]

Mmm, sounds good maddy.

Also great when making mixed roasted veges, large dice style. Cut up a variety of root veges into large dice, steam for a minute or so, then toss in olive oil and dukkah and roast in a hot oven.

[Ceejay]

Other than the dipping in olive oil, I've never considered other uses... much to ponder now!

Thanks! 

[maddy]

Well tonight I used the dukkah for dinner.
I made dukkah crusted chicken, with a capsicum & semi-dried tomato sauce (which I will post the recipe).



Pre heat oven to 180c fan forced.
Sprinkle around 2/3 cup dukkah onto a tray, press chicken both sides to coat.
Melt 20g butter in fry pan, and cook chicken breasts about 3 minutes per side.
Once both sides cooked, transfer to a tray, and bake in oven for 10 mins.
Turn oven off, top chicken with foil, and let rest for 5 minutes.

Tasted fabulous, and the chicken was so juicy too.

[judydawn]

Thanks Maddy, will be trying this one.

[maddy]

I also forgot to add, that I prefer to make dukkah with 1/2 quantities of Pistachio & hazelnut combination.

[Thermomixer]

That looks good Maddy and like the half pistachios 

[SoBlessed]

I'd like to know how long dukkah will last. I made some about a month ago & still have lots left, so now that I have some new ideas on how to use it I might be able to use it quicker. But I'd still like to know the best way to store it & how long I can keep it for.

[judydawn]

Good question SoBlessed.  I'm keeping mine in the fridge just to be sure it doesn't go off.  Sent home a jar with SIL, still plenty left for me to use it in many different ways.

Like the idea of 1/2 and 1/2 maddy - more for the fact that I won't have to peel those troublesome little hazelnuts, that is what took the longest when making the dukkah. Stubborn skins wouldn't come off with the rubbing in the teatowel so had to use my nails to scrape it off at times.  Pistachios only have to be shelled, don't they?

[Amanda]

I make dukkah with almonds - no peeling!
I also store any extra in the freezer.  Nuts freeze very well and this helps the spices to hold on to their flavour a little longer.  If you don't freeze then I would imagine that the oil in the nuts would go rancid.
Anyway, I find that freezing works well.

[maddy]

Pistachios only have to be shelled, don't they?

Yes, supermarkets usually sell them that way.   I buy them without  shells in a big bag from a whole foods company......I think it was around $8 for 500gm.
I also keep the dukkah in the  freezer too.  You can make 1/2 quantities and mix the flavours up a bit.  My next lot will include maybe garlic powder or some different spices.....personal preference really.

[SoBlessed]

Ok, thanks. Mine's in the fridge, so I'll go get it into the freezer ASAP!