Baked tomatoes with feta & dukkah

Baked tomatoes with feta & dukkah


Baked tomatoes with feta & dukkah

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Baked tomatoes with feta & dukkah 

You can make your own dukkah spice mix to put on tomatoes and feta, or you can buy one already made. Serve with flatbreads with sesame.

Baked tomatoes with feta & dukkah


  • 1kg mixture of medium and large ripe tomatoes
  • 4 tbsp extra virgin olive oil
  • 1 tsp caster sugar (optional)
  • 150g feta, crumbled
  • parsley and mint leaves, to serve
  • 4 tbsp dukkah (see below)
  • 500g strong white bread flour, plus extra for dusting
  • 1 tsp caster sugar
  • 1 tsp fast-action dried yeast
  • 1 tsp fine sea salt
  • 2 tbsp sesame seeds
  • 2 tbsp olive oil
  • 25g pistachios, shelled and roughly chopped
  • 25g hazelnuts, skinned and roughly chopped
  • 4 tsp sesame seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds


First, mix the ingredients for the dukkah and set it aside. Stir the flour, yeast, sugar, and salt together in a large bowl to make the flatbreads. 

Mix in 300ml of lukewarm water until a soft, sticky dough forms. 

Put the dough on a lightly floured work surface and knead it for 5 minutes, or until it is smooth. Put the dough back in the bowl, cover it, and let it rise in a warm place for about an hour, or until it has doubled in size.

Preheat the oven to 220C/200C fan/gas. 7. Put the dough that has risen on a lightly floured surface and cut it into four pieces. Roll each piece into a ball, then roll each ball out into a rough oval about 4mm thick. Move the dough ovals carefully to two large baking sheets that don't stick. Coat the bread with olive oil and sprinkle the sesame seeds all over. Bake for 15 minutes, or until golden brown and firm. Place the flatbreads on a wire rack and let them cool down.

Preheat the oven to 220C/200C fan/gas. 7. Cut the tomatoes in half along the equator and put the cut sides up in a large oven-safe dish. Depending on what you like, add a pinch of sea salt, some black pepper, and the sugar. Drizzle the oil on top and then sprinkle the feta and dukkah on top.

Bake for 20 to 25 minutes, until the tomatoes are soft and juicy and the feta is golden, but not too dark. Let it sit for 5 minutes, and then sprinkle the fresh herbs on top. Serve warm, along with the flatbreads.


Mint leaves:

Mint leaves are one of the most useful herbs because you can use them in a lot of different ways. It's one of the top 10 herbs in the world, and most people know it for how well it heals.

Mint leaves

The health benefits of mint leaves depend on the type of mint leaf you eat, but there are some benefits that everyone can enjoy. Mint leaves have a cooling effect on your body and taste great with a wide range of flavors. This gives them an advantage over other types of greens.

Mint leaves have been used for a long time to treat stomach problems like constipation and indigestion. They also have antioxidants that protect cells from damage.

Fine sea salt : is prized by chefs and foodies because it has a unique, delicate taste.

Fine sea salt

Fine sea salt is not as coarse or grainy as regular table salt. It is also not as refined, so not as many nutrients have been taken out. Fine sea salt has a good mix of minerals that may be good for your health and help you live longer.

There are many different types of fine sea salt, and each gives food a different flavor while still being good for your health. There are choices like Hawaiian pink, black lava, and gray Celtic.

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