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© 2018 Cobara Authentic Foods

DUKKAH RECIPES 

Originally an Egyptian blend of seeds nuts and spices Dukkah is commonly served with olive oil and bread for dipping.

 

There are however many more wonderful ways to use this product in everyday cooking that will add a lovely crunch and flavour explosion where ever you use it.

 

Cobara Authentic Foods produce 4 distinctive flavours Traditional, Fragrant, Tuscan and Spiced which all provide plenty of options  with some great ways to use Yummy Dukkah in your daily meals.

 

As a crust for Chicken, Pork, Lamb or Fish you’ll be rewarded with succulent meat / fish and a flavour-packed crunchy crust as it works amazingly well (see recipes below). It’s also fantastic to sprinkle it on post-cooking. 

 

Sprinkled on poached eggs, scrambled or fried the spices and crunchiness makes a heavenly contrast to rich creamy yolks.

 

Dukkah is amazing with all soft cheese especially a creamy fresh goats cheese, brie or ricotta.  If you’re feeling fancy, you can roll cubes or scoops of the cheese in a dukkah crust.

 

Dukkah sprinkled on top of home-made natural yoghurt is great too and helps increase your protein intake.

 

Just sprinkle Dukkah on before serving your salad and you will get maximum crunch. The sesame seeds and almonds in the Dukkah are a quick way to make your salad more substantial and filling.

 

If you’re looking for a way to jazz up your avocado on toast, you definitely must add some dukkah! Avocado and dukkah are friends wherever they find themselves.

Tuscan Dukkah Pork Schnitzel

INGREDIENTS

  • 500 – 800g pork schnitzel fillets

  • 1 cup of Yummy Tuscun Dukkah

  • 1 cup fresh breadrumbs

  • 1 cup of plain flour

  • 2-3 eggs lightly beaten

  • Vegetable oil for pan frying

METHOD

Combine the dukkah and breadcrumbs in a shallow bowl.  Place the flour and the egg in separate shallow bowls.  Season the flour with salt and pepper. Coat the pork in the flour, shaking off any excess then dip into the egg and coat with the crumb mixture.

 

Heat the oil in a large non-stick frying pan over a medium heat.  Cook the pork for 2-3 minutes each side or until golden and cooked through.  Drain on a kitchen towel and lightly season to taste.  Serve with a green salad or creamy coleslaw with a baked potato or kumara on the side. Delicious! Serves 4.

Dukkah Crusted Chicken Breasts

INGREDIENTS

  • 4 x 160g chicken breasts

  • 1 cup of Yummy Tuscun or Traditional Dukkah. Buy online.

  • 1 cup fresh breadrumbs

  • 1 cup of plain flour

  • 2-3 eggs lightly beaten

  • Vegetable oil for pan frying

METHOD

Combine the dukkah and breadcrumbs in a shallow bowl.  Place the flour and the egg in separate shallow bowls.  Season the flour with salt and pepper.  Cut the chicken breasts in half horizontally to make eight pieces.  Coat the chicken in the flour, shaking off any excess then dip into the egg and coat with the crumb mixture.

 

Heat the oil in a large non-stick frying pan over a medium heat.  Cook the chicken for 4 minutes each side or until golden and cooked through.  Drain on a kitchen towel and lightly season to taste.  Serve with a green salad of choice dressed with our Everything dressing. Serves 4.