Dukkah is a nut and seed blend originating in Egypt and Mitzl’s Mezze have 8 different varieties, both sweet and savoury. Our garlic dukkah is clearly the nation’s favourite variety. On a recent trip to Georgia I discovered this wonderful sauce made from walnuts. It’s so moreish and goes with everything. It’s particularly good as a dip for garlic dukkah coated potato wedges. This recipe is gluten free and can be made vegan friendly by using vegetable stock. Serves 3-4.
500g of baking potatoes such as roosters
2 tbsp. of garlic dukkah
2 tbsp. of olive oil
100g of walnuts
3 cloves of garlic
250 mls. of cold stock – either chicken or vegetable
Preheat your oven to 180˚C (fan). Scrub the potatoes well, put in a large pot and cover with cold water. Bring to the boil and simmer until the potatoes are still hard on the inside. Remove and cut each potato into large wedges. Transfer to a roasting try and coat liberally with olive oil. Sprinkle each wedge with half the garlic dukkah and place in the oven to roast for 10 minutes. While the potato wedges are cooking, make the sauce. Crush the garlic in a pestle and mortar with some salt to make a fine paste. Put the walnuts in a food processor or blender and blend to a smooth paste, this can take up to 5 minutes. Next add the crushed garlic and stock. If the sauce if too thick, thin it out with some cold water. Spoon into a serving dish and set aside. After 10 minutes, remove the potato wedges from the oven, turn them over and sprinkle with the remaining garlic dukkah. Place back in the oven to roast finally for another 10 minutes. Remove and serve with the walnut sauce.