Super easy dukkah recipe full of aroma and flavour. This recipe can be made in two ways - dry with oil on the side to double dip or add oil to the mix.
- 2 tbsp sunflower seeds
- 2 cups macadamia nuts
- 1 tbsp anise myrtle
- 3 tbsp coriander seeds
- 3 tbsp sesame seeds (white)
- 1 tbsp cumin
- 1 tbsp sweet paprika
- 2 tbsp nigella seeds
- 1 1⁄2 tsp My Dilly Bag Wild Salt and Pepper
- 1⁄4 tsp garlic powder
- (Optional) 3 tbsp My Dilly Bag Lemon Myrtle Ginger Macadamia Nut Oil OR My Dilly Bag Mountain Pepper Macadamia Nut Oil
Gently roast the macadamia nuts and sunflower seeds in a pan, on a low heat until toasted. Set aside.
In the same pan, slowly roast the sesame seeds, coriander seeds and cumin seeds until toasted and aromatic.
Place macadamia, sunflower, sesame, coriander, cumin and anise myrtle into blender and pulse. Do not over blend, leave chunky!
Add preferred oil and garlic powder to the pan. Heat gently. Add all the other ingredients to the pan and heat gently. Alternatively you can leave it dry (no oil).
Leave to cool.
Keep stored in a glass jar.
Recipe byAunty Dale Chapman
Also found on Australian Macadamias website