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.


Dukkah Ingredients:

  • 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


Dukkah Method:

  1. Dry roast the sesame seeds until lightly browned then remove from the pan.
  2. If using hazelnuts, roast for about 5 minutes and remove their skins.
  3. Roast the coriander and cumin seeds until they 
  4. When everything has cooled, combine all the ingredients and pound with mortar and pestle or process to a coarse powder.


Sardines Ingredients:

  • 20 whole fresh sardines, cleaned and boned
  • 20 large vine leaves in brine (or more if small) – pat dry
  • Olive oil


Sardines Method:

  1. Take each sardine and place in the centre of a vine leaf, the sprinkle about a teaspoon of dukkah on top
  2. Roll the vine leaf up by folding from 2 sides first then rolling
  3. 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.
  4. Serve immediately with lemon wedges.

Serves 6.


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.