Lazyweb: pistachio dukkah

A gift. How do I make the best use of it?

A quick google indicates seafood, or melons, or lamb, and possibly more. Anybody got any experience to share?

While we’re at it, it’s a while since we’ve had a recipe thread. Any new discoveries or perennial favourites to share? I need more awesome noms!



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6 replies

  1. Take a slice of bread still warm from the oven, dip it in fresh delicious olive oil, then into the dukkah. Eat. Repeat.

  2. Favorite new recipe: Asparagus tapenade!
    Take a pound of asparagus and cook it til properly cooked. Toast some pine nuts, like a solid handful (or walnuts work too). Wash a big fistful of basil. Put all these things in a food processor or blender with some olive oil, salt, thyme and a couple of big cloves of garlic. Shove into mouth while still hot because it’s so delicious. Or be like a proper lady and cool in fridge before serving with pitas, crackers, veggies, your hands, whatever.

  3. +1 Lauredhel.

    Any other use of dukkah is a waste of time, effort and the dukkah itself.

  4. +2 Lauredhel but I also love the same thing done with lightly steamed cauliflower.

  5. +3 to Lauredhel, but if you are a carnivore, mix some of the dukkha with a spoonful of plain yoghurt and coat a chicken breast with it. Bake in the oven for 25-30 mins (depending on the size of the chicken), slice and have with a salad or cous cous.
    My other fav nom at the moment is slow roasted tomatoes. Cut a kilo of roma/egg tomatoes in half lengthwise. Chuck them skin side up into a roasting pan with lots of olive oil, most of a bulb of garlic, black pepper and a bit of salt. Pop into the oven at the lowest temp it will go, and leave for at least 5 hours. They’ll keep in the fridge in a jar with more olive oil for weeks, and are utterly divine with pasta, spread on toast, in a salad, for flavour in a sauce, baked with chicken, olives and proscuitto – well, in everything! They’re also a disability friendly cooking option (for me), with minimal chopping/standing up.

    • Thanks for dukkah suggestions – I knew the classic olive oil and warm bread one, which is indeed excellent, but I wanted to have a few extra options as well. I like your carnivorous one, bluntshovels – and that slow-roasted tomato dish sounds wonderful.

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