Editorial sample recipeEgyptianintermediateHalalGluten-FreeDairy-Free

Egyptian Dukkah Crusted Fish Fillets With Lemon Tahini Sauce

Name: Egyptian Dukkah Crusted Fish Fillets With Lemon Tahini Sauce
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 4 fillet Halal tilapia fillets, patted dry; 4 tbsp Egyptian dukkah spice blend, hazelnut, sesame, coriander blend; 2 tbsp Olive oil; 3 tbsp Tahini paste; 2 tbsp Lemon juice, freshly squeezed; 3 tbsp Warm water, to thin sauce; 1 clove Garlic, minced finely; 0.5 tsp Ground cumin

Crispy white fish fillets coated in aromatic spice and nut dukkah, served over a bright and smooth garlic lemon tahini sauce.

Prep: 15 min
Cook: 12 min
Total: 27 min

AI-generated illustration of Egyptian Dukkah Crusted Fish Fillets With Lemon Tahini Sauce

AI illustration

Technique to learn

Nut-Spice Pan-Crusting

Pressing a coarse mixture of nuts, seeds, and spices onto lean proteins to seal in natural moisture while building texture.

Instructions

Step 1: Whisk tahini paste, lemon juice, minced garlic, ground cumin, and warm water in a small bowl until smooth and pale.

Step 2: Season both sides of each tilapia fillet with a pinch of salt and black pepper.

Step 3: Press the Egyptian dukkah blend firmly onto the top side of each fillet to create an even nut-and-spice crust.

Step 4: Heat olive oil in a nonstick skillet over medium heat until shimmering.

Step 5: Place the fillets crust-side down and sear for 3 to 4 minutes until golden and crisp.

Step 6: Flip carefully and cook for an additional 3 minutes until cooked through, then plate immediately over a spoon of lemon tahini sauce.

Cooking tips

If tahini thickens too much while whisking, add warm water one teaspoon at a time to restore a pourable consistency.
Handle fillets gently when flipping so the dukkah crust stays intact.
Original home-cooking adaptation inspired by Egyptian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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