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The Egyptian condiment, dukkah seems to be becoming a bit of trend amongst local restaurants looking to give certain recipes a bit of a boost. So far I’ve had it with poached eggs and avocado, beetroot carpaccio and seen it on the menu with a number of other fine offerings.
Traditionally dukkah is served with bread dipped in olive oil so it’s actually really versatile. There are a number of different ways to make it, I guess you’ve just got to experiment with ingredients and see what works for you.