what to do with dukkah?

Dukkah is a Middle Eastern seasoning, made of spices, seeds, and nuts. My mother and I once saw it used as a spice rub on a cooking show, and I copied the recipe.

This is like 1/4 cup of dukkah.

It's made mostly of coriander seeds, sesame seeds, and hazelnuts, with cumin seeds, black pepper, and salt to finish out the flavor. The seeds and nuts are toasted, and it all gets ground together, resulting in a blend with a delicious aroma.

But now I have a lot of it, and few ideas. I know I can use it as a spice rub for tofu/tempeh, etc. I originally made the recipe to use as a dry dip for roasted radishes. You can also use it as a dip for bread (after dipping the bread in oil). But that's all I've got; I need your help, internet! How would you use dukkah?

"what to do with..." wednesday

When I have an ingredient I don't know how to use (or am tired of the ways I normally do), my first  solution is to check my cookbooks. But I'm already pretty familiar with most of my cookbooks, so they usually host the recipes I'm tired of in the first place. My next step is to google "____ recipes" or "what to do with ____." This works pretty well for me, and I've found some cool new recipes that I wouldn't have found otherwise.

But one nice thing about VeganMoFo is that there are so many more people reading up on vegan blogs, so, dear readers, on Wednesdays of this month I'd like to hear what YOU like to do with certain ingredients. Because I am out of ideas!

So my first question of the month... What To Do With Cranberry Maple Syrup?

We got a lovely bottle of cranberry-infused maple syrup from the farmer's market a while back, and so far the only things I can think to do with it are to use it as pancake topping and as a drizzle for squash. I don't really eat enough pancakes/waffles/squash to use up the bottle this way, and I'm afraid baking with it will take away the cranberry flavor. What would you do with it?