Sardines and Dukkah in Vine Leaves
Seafood Recipes: Sardines and Dukkah in Vine Leaves Recipe
Dukkah is a Middle-Eastern blend of spices that is often served with bread (dip into olive oil, then into dukkah). This recipe gives you a bit more than you need so you can keep it for up 3 months stored in an airtight jar in a cool place. This delicious dish goes well with a glass or two of light and fruity white wine such as Riverland 2008 Semillon Chardonnay, or any of out other Chardonnays. See our suggested wine matches.
- 125 g (4 oz) sesame seeds
- 75 g (3 oz) hazelnuts or roasted chick peas
- 50 g (2 oz) coriander seeds
- 25 g (1 oz) cumin seeds
- 1 tsp salt
- 1/2 tsp black peppercorns
- 1 tsp dried wild thyme or mint
- Dry roast the sesame seeds until lightly browned then remove from the pan.
- If using hazelnuts, roast for about 5 minutes and remove their skins.
- Roast the coriander and cumin seeds until they
- When everything has cooled, combine all the ingredients and pound with mortar and pestle or process to a coarse powder.
- 20 whole fresh sardines, cleaned and boned
- 20 large vine leaves in brine (or more if small) – pat dry
- Olive oil
- Take each sardine and place in the centre of a vine leaf, the sprinkle about a teaspoon of dukkah on top
- Roll the vine leaf up by folding from 2 sides first then rolling
- Brush the parcels with olive oil and grill on a medium-hot barbecue grill for 3-4 minutes on each side, or bake for 15 minutes in a hot oven.
- Serve immediately with lemon wedges.
Our Favourite Wine Match:
We chose Riverland 2008 Semillon Chardonnay to go with this Middle Eastern dish, with its aromas of ripe peaches and a light clean palate. But also recommended are any of these Chardonnays, or white wines.