Macadamia Nut Dukkah
Try making flavorful homemade Egyptian Dukkah with macadamia nuts, sesame seeds, coriander, and cumin. Use this Macadamia Nut Dukkah as a dip with fresh bread and olive oil or try it as a spice rub for fish, chicken and pork.
Use this Macadamia Nut Dukkah as a dip with fresh bread and olive oil or try it as a spice rub for fish, chicken and pork.
This post first appeared on April 24, 2013 and featured on Wayfair.com. I hope you enjoy this favorite from my kitchen!
When I look at my little black notebook (or more recently my Evernote app), scattered about my jottings are random dishes that I have tasted at some point in time that have truly inspired me. They are the dishes that leave me wanting to rush home to recreate in my own kitchen. Leaf through the pages and you’ll see my ideas for recreating the perfect flank steak salad that I tasted in Pasadena, or the bright mignonette in San Francisco.
Sometimes, if I’m lucky, I find success.
Today, I am sharing a taste of Egypt that I fell in love with in Hawaii. The traditional spice mix gets an island touch in a Macadamia Nut Dukkah that I first tasted in Maui and has been haunting me ever since. It’s a simple spice mix that can be used in so many ways, but quite frankly, I most prefer to enjoy it simply, by dipping a fresh hunk of good bread in fragrant olive oil, followed by the nutty dukkah. It’s a fantastic way to begin a meal or serve as an accompaniment to a charcuterie board. I hope you enjoy it as much as I do.
How to Make Macadamia Nut Dukkah
First, roast macadamia nuts in the oven for 10 minutes and allow them to cool completely.
Add sesame seeds, coriander and cumin in a skillet and toast until the aromas are released from the spices. Let cool.
Combine the macadamia nuts and the seeds in a food processor (or spice grinder) and pulse until ground. Season with salt and pepper and pulse a few times more. Store the finished dukkah in the refrigerator.
What to Serve It With
I love dukkah with fresh bread and olive oil. But it is equally wonderful as a spice rub for fish, chicken, and pork.
More Charcuterie Board Ideas
How to Make a Charcuterie Board
Spiced Nuts: Sweet and Spicy Roasted Nuts
Garlic Parmesan Bagel Chips
Sweet and Spicy Wasabi Popcorn
Olive Cheese Straws
Macadamia Nut Dukkah
Ingredients
- 1 cup macadamia nuts
- 1/2 cup sesame seeds
- 1/2 cup coriander seeds
- 1/4 cup cumin seeds
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Roast the macadamia nuts on a baking sheet in a 400°F oven for 10 minutes. Let cool completely.
- Place the sesame seeds, coriander and cumin in a skillet and toast over medium low heat, stirring periodically, until the aromas are released from the spices. Let cool.
- Combine the nuts and seeds in a food processor or spice grinder and pulse until the mixture is ground. Season with salt and pepper and pulse a few times more.
- Store Macadamic Dukkah in a tightly sealed jar or container in the refrigerator.
Notes
Nutrition
Comments
COOKBOOK
Im always interested in something new, and something local. Living in Hawaii you see so many variations and fusion cuisine. Looks delicious! http://foodandwinehualalai.com/
Yummy and interesting flavors of dukkah! Thanks for sharing, Liren :)
very interesting. I have never had dukkah before. How else can I use that ?
Egypt and Hawaii, what a genius combination of flavors! I love dukkah and this is pretty awesome to make with macadamia!
I love the sound of these flavors, perfect with a loaf of crusty bread!
This is a lovely blend! Love it!
I am guessing those are black sesame seeds but how are they blue!? Obviously I’m not cultured when it comes to sesame seeds.