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Thistle Be Good were one of the first Australian producers of dukkah (since 2002) and we believe that we produce one of the best (if not THE best) in Australia (try a taste test!).
Dukkah is an Egyptian almond and spice mixture that is enjoyed mainly as a nibble with olive oil and chunks of crusty bread but it also has many other uses (see our website for recipes)!
Thistle Be Good makes three different blends:
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Egyptian Dukkah - ...an exotic blend of roasted almonds, sesame seeds and middle-eastern spices
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Bush Tucker Dukkah - ...capturing the flavours and freshness of Australian Bush spices
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Chilli Dukkah - ...the more daring version of the Egyptian almond and middle-eastern spice mix
These come in 150gm retail tubs, 1kg Food Service and 8kg Food Service.
Serving suggestions for Thistle Be Good Dukkah:
- Take two small dip bowls. Put a few tablespoons of dukkah into one and a few tablespoons of good quality, fresh extra virgin olive oil in the other. In another larger bowl put some chunks of crusty bread. Simply serve and dip your bread into the oil, then into the dukkah and pop into your mouth. This is very moreish and is great when served with pre-dinner drinks or at a picnic.
- Dukkah will liven up your meals: Simply sprinkle dukkah onto your salad, soup, potatoes, cauliflower cheese, couscous or rice to give it a whole new angle.
- Dukkah encrusted chicken or fish: Take a chicken breast and cut into strips 2 inches wide. Lightly spray with olive oil. Take one tablespoon of your favourite dukkah and mix with two tablespoons of breadcrumbs in a small freezer/plastic bag. Drop the strips of chicken into the bag and give the bag a good shake. Now remove beautifully coated chicken, place on a lightly greased baking tray and cook for 12 mins either side at 180 degrees or alternatively cook on the hotplate of the barbie.
- Dukkah and herb topping: Mix one part dukkah, one part freshly chopped herbs (parsley, coriander etc) and enough freshly squeezed lemon juice to make it stick together. Cook one side of your chicken, fish etc and turn over. Place dukkah topping on top and continue to cook until done. This is so delicious and so easy.
Dessert Dukkah!
Fruit Crumble with Dukkah: This is my favourite dessert and is simply delicious. Either add 2 tablespoons of dukkah to your usual crumble recipe or use mine below - this has been passed down from generations (the dukkah is my addition, obviously!)
- 225g plain flour (use wholemeal if you wish)
- 75g butter (at room temperature)
- 75-100g soft brown sugar (you choose how sweet)
- 2 tablespoons of Thistle Be Good dukkah (Egyptian work best I think)
- 900g fruit of your choice - apples, rhubarb, quince etc.
Place flour in large mixing bowl, then add butter and rub it into the flour lightly using your fingertips. When it looks crumbly and butter has been evenly rubbed, add the sugar and dukkah and mix well with flour/butter mixture. (alternatively, you can pop it into a food processor.)
Now sprinkle the crumble mix over the fruit that you have put into an oven-proof dish. Place dish into pre-warmed oven 180 degree C and back for 30 to 40 minutes until the top is tinged with brown. (Serves 6)
Serve with a dollop of vanilla ice-cream or pouring cream - yum!
For more information on the Thistle Be Good range of Dukkah please complete the enquiry form below, or visit our website or give us a call.
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