Today I am sharing a very quick and easy recipe: Macadamia Dukkah. Quick and easy for sure, and also incredibly delicious!
What is dukkah, you say? It is a Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices, typically used as a dip with oil and bread. However, you can also sprinkle it on soups, stews, casseroles, poached or scrambled eggs, cooked rice. The possibilities are endless!
Today’s recipe uses macadamia nuts, which add a touch of Australia to the dip and also make it Low Fodmap… yeah, right?
As I said, this is a very easy recipe to make. It only requires some roasting/toasting, crushing, and mixing. It makes for a great addition to your holiday spread and you could even gift it for Christmas in pretty little jars. Don’t say I never give you good ideas eh??
Enjoy my recipe and don’t forget to check out my video and to leave a comment to let me know how you like it!
- 45 gms – 1/3 cup macadamia nuts
- 30 gms – 2 ½ tbsp white sesame seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp cinnamon
- ½ tsp chilly powder
- ½ tsp black pepper
- 1 tsp salt
Toast the macadamia nuts in the oven at 160°C – 320°F for 15-20 minutes. Let them cool down, then roughly crush either with a mortar and pestle or in a mixer.
Roast the coriander seeds in a dry pan until fragrant. Do the same with the cumin seeds. Let them cool down, then roughly crush either with a mortar and pestle or in a mixer.
In a medium bowl, mix together the crushed macadamia nuts, crushed coriander and cumin seeds, sesame seeds, cinnamon, chilly powder, black pepper, and salt.
Serve with bread and good quality extra virgin olive oil.
Nuts, seeds and spices can go rancid or lose their aroma and taste if stored at room temperature for too long. Therefore, it is best to freeze these products in airtight snap seal bags or containers. Simply remove the required amount just before use.
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