Originating from Egypt, dukkah is a dry blend of nuts and spices most commonly used to season flat breads.
In this recipe I have given dukkah an Aussie twist with the use of delicious macadamia nuts. Also included in the mix are pine nuts, sesame seeds, coriander seeds, cumin and pepper.
My favorite way to eat macadamia nut dukkah is with fresh crusty bread dipped in good quality extra virgin olive oil and then dunked in the mixture. Dukkah can also be used to season roasted vegetables or as a crust for chicken or fish.
- 1/2 cup of raw, unsalted macadamia nuts
- 1/4 cup of cup of raw, unsalted pine nuts
- 1/4 cup of raw sesame seeds
- 2 Tbsp coriander seeds
- 2 Tbsp cumin seeds
- 1/2 tsp freshly ground black pepper
- 1 tsp of flaked sea salt
- Fresh crusty bread for serving
- good quality extra virgin olive oil for serving
- Heat a medium frying pan over medium heat. Add the macadamia nuts and pine nuts and lightly toast, stirring, for 1-2 minutes. Place the toasted nuts in a food processor and process until finely chopped and they resemble coarse crumbs. Transfer nut mixture to a large bowl.
- Add the sesame seeds to the frying pan and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the nut mixture.
- Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until they release their aromas and begin to pop. Transfer seeds to a mortar and pestle and pound until finely crushed.
- Add the crushed spices, pepper and salt to the nut mixture and mix well.
- Serve macadamia nut dukkah with good quality extra virgin olive oil and crusty bread.
- Store dukkah in an airtight and sterile jar for up to 1 month.