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How to use up leftover dukkah spices

by Sarah Alcock

What is it? An Egyptian spice and seed blend that includes cumin, coriander and sesame seeds. You'll find it in the cooks' ingredients aisle - and it's a great way of livening up lentils. Check out our easy recipes for using any extra bits up.

For an easy side dish, make dukkah-spiced sweet potato wedges

Ready in 50 minutes Serves 4

Peel and cut 8 sweet potatoes (about 900g) into thin wedges, toss in a bowl with 1 tbsp olive oil, 1 tbsp dukkah spices and a generous pinch of sea salt. Transfer to a large roasting tin and spread out into a single layer. Roast at 200°C, fan 180°C, gas 6, for 45 minutes until tender.


For a quick party dip, make dukkah-spiced yogurt and serve with toasted pitta

Ready in 10 minutes

Serves 4

Combine 300g Greek yogurt with the juice of ½ small lemon and 1 small garlic clove, crushed, and season lightly with salt and freshly ground black pepper. Heat 1 tbsp olive oil in a small frying pan over high heat and toast 1 tbsp dukkah spices until fragrant - 1-2 minutes. Drizzle over the yogurt and stir gently to combine. Serve with toasted pitta.


For a simple canapé to serve with drinks, make dukkah-spiced aubergine and goats' cheese rolls

Ready in 30 minutes Makes 30

Thinly slice 1 large aubergine into about 30 rounds (about 5mm thick). Brush lightly with olive oil and season with a little salt and freshly ground pepper, then griddle for 2-3 minutes on each side until cooked. Leave to cool. Divide a 125g log of Abergavenny goats' cheese between the aubergine slices, then roll up the aubergine and secure with a cocktail stick. In the same griddle pan, toast 1 tbsp dukkah spices until fragrant, about 1 minute. Sprinkle over the aubergine rolls.

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