Try making homemade Egyptian Dukkah with this recipe for Macadamia Nut Dukkah featuring macadamia nuts, sesame seeds, coriander, and cumin. I love dukkah with fresh bread and olive oil. But it is equally wonderful as a spice rub for fish, chicken, and pork.
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
Recipe yield: This recipe makes about 2.5 cups or 20 servings (two tablespoons each).Nutrition information is per 2 tablespoons (20 servings) of the recipe.Recipe based on Dukkah (Basic Recipe), The Kitchn.