DUKKAH manufactured in 1.0 kg, 5.0 kg tubs

Dukkahs are made from roasted sesame seeds and almonds, ground with a delicious blend of aromatic spices. Traditionally dukkahs are used as a dry dip. Break pieces of turkish bread or fresh, crunchy rolls, dip into a light flavoured olive or canola oil, then dip into dukkah, making sure you get a generous coating. Then eat and enjoy.

DUKKAH 
A deliciously, fragrant mixture of ground, roasted nuts and seeds. Try coating chicken tenderloins in dukkah for a nutty change from breadcrumbs.

GARLIC DUKKAH
Dukkah with a very healthy kick of garlic. Try rubbing a lamb roast with Sticky Fingers’ Rosemary & Garlic Oil, then patting on a coating of Garlic Dukkah before baking.

 

SERVING SUGGESTIONS - DUKKAH

DUKKAH ENTREE
Serve a bowl of your favourite Sticky Fingers’ Dukkah with a small bowl of fine olive oil and pieces of warm Turkish bread. Break off pieces of bread, dip into oil and liberally coat in dukkah. Great with beer or wine.

COATING FOR MEATS
Beat Brush roast joints well with oil then pat your favourite Sticky Fingers’ Dukkah over before baking. Gives any roast a lovely crunchy coating. Instead of coating chicken or pork fillets with breadcrumbs, try coating with Garlic Dukkah.

CHICKEN, PORK, & MEATBALLS
Add Dukkah to your mince mixture before shaping. Adds a rich spicy flavour and a lovely, nutty crunch.

AU GRATIN VEGETABLES
Instead of sprinkling breadcrumbs over any au gratin, try using Dukkah instead.

PASTRY & BREADS
Adding Dukkah to any pastry or bread mix will give a fabulous Middle Eastern flavour and a lovely nutty texture.

CHEESE LOG
Beat 500gr of cream cheese till smooth. Beat in 125gr of Danish blue cheese, 250gr finely grated tasty cheese and 50gr grated onion till well mixed. Form cheese into rolls. Wrap in plastic wrap and chill for two hours. Remove wrapping and roll the cheese logs in your favourite Dukkah until well covered. Refrigerate for several hours. Slice thinly and serve with small bread rounds or crackers.

MUSHROOM PATE
Cook 1 finely chopped onion in 180gr of butter till translucent. Add 750gr finely chopped mushrooms, 1 clove crushed garlic and 15ml lemon juice. Cook 5 minutes then remove mushrooms from the pan and set aside. Boil pan juices till reduced to 1 tablespoon. Beat 250gr cream cheese till smooth, blend in mushrooms, pan juices and 120gr of Garlic Dukkah. Spoon mixture into small serving bowls. Cover and chill overnight. To serve, decorate with mushroom slices.

CAMEMBERT APPETISER
Cut Danish Camembert into wedges. Coat in flour then dip in beaten egg. Coat cheese portions well with Dukkah then chill for 2 hours. Fry cheese in hot oil until golden. Drain well and serve hot.

ITALIAN BRUSSELS SPROUTS
Boil sprouts till barely tender. While hot, toss with Italian salad dressing and Garlic Dukkah, to serve.

PUFF PASTRY TWISTS
Sprinkle strips of puff pastry with Chilli Dukkah, pat the Dukkah lightly into the pastry, and twist into spirals. Bake in a hot oven and serve with icy cold beer.

 

BE INVENTIVE WITH

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 DUKKAH


See: 
5 Things you can do with Dukkah