This page will contain wine-matching recipes as and when people ask for them.

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.  Enjoy.

100g sesame seeds
50g hazelnuts
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 to 180C.  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.
Toast the hazelnuts for 1015 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 sesame seeds.
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. 

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