Using herbs and spices is important element in diabetic cooking. Not only does it provide essential nutrients, it is also a great way to add flavour without affecting blood glucose levels.
For example, this recipe includes the wonderful spice mix, dukkah. In this instance the dukkah adds beautiful ethnic flavours into the dish. Try experimenting with different spice combinations as a coating for various dishes. You can purchases dukkah from any supermarket or get creative and blend up your own.
Ingredients
Crusted lamb
Tabbouleh
Homemade Dukkah
Method
Tabbouleh
Chop finely and combine all ingredients.
Homemade Dukkah
Separate the hazelnuts and roast until they are golden in colour. To remove the skins hit and rub the hazelnuts in a tea towel.
Roast the other seeds and spices separately until fragrant.
In a mortar and pestle or using a food processor, grind all the spices, seeds and nuts until coarsely ground.
Keep the dukkah in an airtight container, it will keep for up to 2 months.
Crusted Lamb
Preheat the oven to 200 degrees celsius.
Cover a plate with a thin layer of dukkah and gentlly press the lamb into it so that all sides of the meat are covered.
Place the crusted lamb in a lightly oiled baking dish.
Bake until the meat is no longer bloody and is cooked through, this should be about 20 minutes.
Cover the lamb in aluminium foil and rest the meat for approximately five to 10 minutes, then slice.
Mix the cumin and the yoghurt together.
Plate up the tabbouleh, the lamb slices and a doll a small serving of the spiced yoghurt and serve.
Have you ever used dukkah in cooking before? Do you have your own dukkah recipe which could be used?