Add a unique smoky flavour and crunch to your favourite dish. Inspired by traditional Middle Eastern dukkah, this Smoky Almond Dukkah features South Australian-grown almonds, red gum-smoked South Australian sea salt and Tasmanian pepperberry. Use as a crust for fish, chicken or lamb, or to add another dimension to everyday dips and salads.
Get inspired & learn how to use Smoky Almond Dukkah in your home.
Medium
40mins
4
With this recipe, you’ll achieve delicious lamb cutlets in less...
I love it on my morning eggs, sprinkled on avocado and especially when serving a smoked roasted carrot dip. Very versatile and so yummy.
I am addicted to this dukkah, so much goodness and it goes with sooo many things! Salads, fish, scrambled eggs, you can pretty much try it with anything! It’s crunchy and fragrant and simply tastes delicious. Highly recommend it.
I love this on fish, chicken and as a flavourful crunch on vegetables
I just love the tasty combination of Almond Dukkah. Every night on my salad and weekend breakfast on avocado.
I enjoyed the smoky flavour of this dukkah, and it was a lovely addition to our snacking plate of cheeses and breads, a fabulous Turkish in particular. The only downside was that it was a bit too sweet and did benefit pairing with some sea salt flakes .
