Dukkah Recipes Garlic & Parsley Dukkah ZINGY HOMMUS DIP Make your favourite standard hommus with a good hint of lemon and garlic or GSB recommends Mike’s Organic Hommus available in all leading supermarket outlets. Put 2 cups in a bowl and add 1 tbs Dijon mustard, ˝ cup finely chopped Italian parsley and ˝ cup of G.S.B. Garlic and Parsley Dukkah. Mix well, cover and refrigerate overnight. Serve with small triangles of plain toasted pita bread. MEDITERRANEAN PIE WITH DUKKAH Ingredients for 8 2-3 sheets puff pastry; 750g baby spinach leaves; 2 medium leeks finely chopped; 2 cloves finely chopped garlic; 125g butter; 300g Bulgarian fetta diced small; 200g fresh ricotta crumbled; 1 cup grated parmesan; 3 free range eggs; 200ml fresh cream; 1 cup G.S.B Garlic & Parsley Dukkah, Method Grease medium baking dish and line with puff pastry. Sauté leeks in butter and garlic and lightly wilt baby spinach, add salt & pepper to taste. In a large bowl mix fetta, ricotta and half parmesan. In a separate bowl blend eggs and cream then pour over cheese mixture. Combine well and add salt & pepper to taste. Spread the spinach mixture in an even layer over the pastry base then topped with the Dukkah. Pour the cheese mixture carefully to form an even top layer. Cover with foil and bake @ 180˚C for 30 mins. Remove the foil, sprinkle the surface with the remaining parmesan and a further 20 mins uncovered until lightly golden brown. Serve with garden salad. |
Gourmet Spice Blends has the largest range of Award Winning Dukkah Blends in the world
|
|