Roasted Macadamia Dukkah is a moorish and aromatic middle eastern spice and nut mix.
This Macadamia Dukkah is a moorish and aromatic middle eastern spice and nut mix that is gluten free and low FODMAP. Use as a dip with crusty bread and olive oil, sprinkle on salads, or coat on chicken, fish, meat or vegetables.
Ingredients 2/3 cup macadamias
1/3 cup sesame seeds
2 tbsp cumin
2 tbsp coriander seeds
1/4 tsp salt
1 tsp ground pepper
1/2 tsp chilli (optional)
Preheat oven to 180 degrees. Place the macadamias on a baking tray and bake for 10 minutes, turning every two minutes to evenly roast the nuts. Take out, cool and blend until almost ground, leaving some larger chunks for added texture. Set aside in a airtight container or jar.
Blend the roasted macadamias until almost ground leaving some chunks for texture.
Lightly dry roast the sesame seeds in a fry pan on a medium heat for 1 minute or until slightly golden brown. Add to the macadamias in the airtight container or jar.
Add the cumin and coriander to a frypan and stir over a medium heat for 2 minutes or until aromatic. Add chilli and pepper and stir for 1 minute.
Take spices off the heat and place in a mortar and pestle with the salt and grind until smooth.
Use a mortar and pestle to grind the spices until they are smooth.
Add the ground spice mixture into the airtight contain or jar with the macadamias and sesame seeds. Combine the ingredients well by shaking the jar gently.
Serve immediately or store for one week.
Serve as a dip with crusty bread and olive oil.
Use the Macadamia Dukkah to coat chicken, fish, meat or vegetables.
Sprinkle on salads for an extra crunch and spice mix.