This page will contain wine-matching recipes as and when people ask for
I first tried this wonderful, habit-forming Turkish dish at the Woodstock
winery in McLaren Vale. It and a big, fruity Shiraz are made for
each other. Eat by dipping some fresh bread in olive oil and then
into the dukkah.
This recipe is a combination of experiment and what I found on the web.
100g sesame seeds
50g blanched almonds
20g coriander seeds
20g cumin seeds
10g fennel seeds
1/2 tsp black peppercorns
1/2 tsp salt
1/2 tbsp sweet paprika
Pre-heat the oven
180°C. Toast the sesame
seeds on a baking tray in the oven for 5-10 minutes
or until a pale golden brown colour. Cool and place into a bowl.
hazelnuts for 10–15 minutes. Rub the skins from them in a clean tea towel.
Toast the almonds for 10-15 minutes. Cool and place all the nuts
into a food processor and grind until fairly fine. Be careful to
stop before they become a paste. Place into the bowl with the toasted
Toast the spices
for 5 minutes.
Cool and grind in a food processor or coffee grinder until a fine powder.
Grind the salt
and peppercorns to a course powder. Add the paprika and mix well.
Place all the
ingredients into the bowl with the sesame seeds and hazelnuts and stir
until well mixed.
The dukkah will
keep for quite a long time in a well-sealed glass jar.