Recipes

A simple midweek dinner packed with flavour. The homemade traditional Egyptian dukkah is guaranteed to spice up your dinner menu.

Step 1

Turn on the oven to 200°C.

Step 2

Peel and wash your sweet potato.

Step 3

Cut them to the size you like... we like them in semi circles about half a centimetre thick.

Step 4

Add the chopped sweet potato to a baking dish with a sprinkle of salt & pepper and rosemary. Place rosemary sprigs on top. Drizzle with olive oil.

Step 5

Place in oven at 200°C for 30 minutes.

Step 6

While the potatoes are in the oven, make the dukkah. Firstly, dry roast the walnuts and almonds on a high heat for a few minutes to release flavours.

Step 7

Add the roasted nuts together with the sesame seeds, ground coriander, cumin and a sprinkle of salt & pepper to a blender. Blend briefly. It is important not to over blend or a paste will form.

Step 8

Add the lamb to a baking dish. Spread a teaspoon of dijon mustard on the top of each lamb rump steak. Dust with the homemade dukkah. Place a few sprigs of thyme on top and place in the oven for 15 minutes at 200°C.

Step 9

Prep a simple side salad of salad leaves, finely sliced radish and flat leaf parsley. For the dressing, mix 2 parts extra virgin olive oil with 1 part balsamic vinegar in a dish.

Step 10

Serve the lamb with dukkah alongside the sweet potato and side salad. Drizzle the salad with the balsamic dressing and add some fresh herbs for decoration. Enjoy!