How to Eat Dukkah
Our exotic spiced nut mixes are purely natural, extremely versatile and can be used in many ways to make fabulous hors d'ouvres and enhance countless main dishes and salads in minutes!

Our condiments possess unique and playful qualities reflected in their ethnic flavors and ingredients, combining the culinary influences and distinct flavors of several regions from around the globe (including Latin America, the Mediterranean, Middle East and Australasia.)

We take these influences and build on long standing cultural traditions (such as preserve and dip making) to craft our own style of condiments using all-natural and premium ingredients.

DUKKAH-DIP with OLIVE OIL and WARM CRUSTY BREAD

• Loaf, baguette, or dinner-size rolls of artisan crusty bread (such as sourdough)
• Small bowl/ramekin of your favorite dipping oil (olive, avocado, or macadamia oil)
• Small bowl/ramekin of QOTP DUKKAH

Warm bread in oven (optional), slice or break into serving pieces. Dip into oil, then dip into DUKKAH and enjoy!

Serve with cheese platters.

Dukkah Crusted Rack of Lamb

• Approximately 1/2 cup DUKKAH (Chili or Almond)
• 2 pkgs - 8-cutlet racks of lamb (frenched lamb racks or loin cuts work well too)
• Greek yogurt (plain, with fat)

Preheat oven to 400°F.
Rub lamb racks in yogurt and marinate at least one hour. (lactic acid in yogurt will help to tenderize the meat and also adhere the nut crust)
Place DUKKAH in a shallow dish and dip lamb (meat side down) into Dukkah to coat tops and sides. Place, fat side down, on a sheet pan (or in a roasting pan).
Roast lamb for about 25 minutes for medium-rare, or until cooked to a minimum of 130°F degrees internal temp.
Cover loosely with foil and allow to rest for 5-8 minutes. The internal temperature will rise another 10 degrees or so finishing at 145°F -Medium-Rare.

Serves 4-6.

Baked Brie with Toasted Dukkah Crust

• 1 round of brie or camembert cheese
• 1 Tin of Queen of the Pantry DUKKAH

Preheat oven to 375°F
Slice top rind off of cheese.
Spread apricot jam/preserves on top of cheese
Sprinkle DUKKAH generously over top of cheese to cover, press gently to stick.
Bake in oven just until toasty and warm (about 5-8 minutes). Be careful not to burn Dukkah.

Serve warm and either slice or scoop onto crackers or crusty bread. Yum!!

Rustic Apple Tart with White Balsamic Onion Jam, Apples and Camembert

• 1 Pkg Dufour's Puff Pastry (defrosted)
• 1-2 Apples thinly sliced
• 1 Jar QOTP White Balsamic Onion Jam
• Wedge of Camembert or Brie Cheese cut into small chunks
• 2 T melted butter or olive oil

Preheat oven to 375°
Gently press or roll puff pastry to fit a cookie sheet or 1/2 sheet pan.
Brush with melted butter or olive oil
Arrange sliced apples in decorative pattern over dough.
Scatter onion jam over top of apples.
Then scatter cheese over onion jam and bake.

Slice into bite size pieces and serve hot.