I toyed with the idea of calling this Macadamia Dukkah because that’s essentially what it is – my take on dukkah, the Egyptian sprinkle of spices, nuts and seeds.
However when I tested the idea with my Simple Meal Plans members, it didn’t score very well.
BUT it is so so delicious.
So I decided to publish the recipe with a more inspiring name. Which describes this elixir perfectly.
It’s such a brilliant staple to have in the pantry for ‘blandness emergencies’.
Just add a tablespoon or two of this Magic Crunchy Sprinkle to any lack-lustre dish and it will instantly be transformed. Bursting with flavour and interesting texture.
I intend to always have a jar in the pantry. You really should too. And I usually make a double batch.
- 75 g roast macadamias
- 75 g roast almonds
- 30 g ground coriander
- 5 g smoked paprika
- 50 g sesame seeds or linseeds (flax) or half each
- 1/4 teaspoons fine salt.
- Place macadamias, almonds, coriander, paprika, seeds and salt in a food processor.
- Pulse for a few seconds or until the nuts are chopped but still with a little visible chunks.
- Store in an air-tight jar in the pantry. See below for ideas to use it.
Ideas to Use Your Sprinkle
for lunch – in a Sensational Savoury Yoghurt Bowl.
with eggs – sprinkle over poached, boiled, scrambled or fried eggs. Or even to bring life to an omelette.
on veggies – drizzle cooked veggies with a little extra virgin olive oil and then let the magic sprinkle do its job. Especially fab with Beautiful Boiled Broccoli or Roast Eggplant (Aubergine) or Roast Cauliflower.
with cabbage – take Darya’s Egg Fried Cabbage to a new level.
with chicken – use instead of Za’atar in this Lemony Roast Chicken. Or sprinkle over simple pan fried chicken breast or thigh fillets.
with fish – beautiful with pan fried fish or this fast roast salmon.
adding some spice to meatballs – just sprinkle on these Feta & Meat Balls.
with avo – sprinkle on this Avocado Butter served on toast or these Little Almond Breads.
as a soup topper – like this Longevity Leek Soup or Creamy Mushroom, Leek & Spinach Soup or Creamy Cabbage & Almond Soup.
on soft cheese – sprinkle anywhere you’re using soft cheese.
for afternoon tea – my favourite afternoon tea is 2 tablespoons linseeds (flax), a few tablespoons greek yoghurt, a few tablespoons pumpkin seeds (pepitas) or sunflower seeds and then a generous dusting of this sprinkle. If I’m feeling particularly hungry I add a teaspoon or two of nut butter or tahini.
Variations & Substitutions
more economical – replace macadamias with roast peanuts or cashews.
different nuts – almonds and hazelnuts are traditional for dukkah like this recipe but any nuts will work. I prefer roast nuts for extra flavour.
different spices – ground cumin is often used with the coriander. a little ground cinnamon or all spice might be nice. Traditionally sukkah doesn’t contain the smoked paprika – so feel free to leave it out.
different seeds – I like a mix of sesame and linseeds (flax). But any seeds will work.
Waste Avoidance Strategy
All ingredients can be kept in the pantry.
Problem Solving Guide
bland – more salt!
no food processor – just finely chop everything by hand.
Prepare Ahead
Absolutely! Keep in an airtight jar in the pantry for months (depending on how fresh your nuts / seeds are).
