Macadamia Nut Dukkah

The world is a big place. But maybe not so big. In this day and age, we are able toSkype, to blog, to Facebook, to Instagram. (I pause to chuckle how I use these terms as verbs). Technology allows us to share ideas, even flavors. But of course, there's good old fashioned travel.

There was a time when eating the best Italian food meant flying to Italy. But these days, that is not necessarily true. What I love about culinary exploration is that you may be able to taste truly exceptional Italian food in Japan.

It meant that to taste my first Dukkah, I was not in Egypt, but far from it. I was in Maui.

I was dining with my husband, a rare dinner alone with him during our family vacation, when a tray of warm bread was accompanied by a glossy bowl of olive oil, and a curious spice mixture. "Please enjoy the chef's Macadamia Nut Dukkah," we were invited.

I gently tore a mouthsized bite of the crusty bread, dipped it into olive oil, then lightly dipped it into the dukkah. As I chewed, an explosion of nuts and spices greeted my tastebuds, and I knew I had to recreate it at home.

Macadamia nuts are surely not authentic to Egyptian dukkah, but I loved the island flavor it brought to the mix. Dukkah is extremely easy to make, and quite versatile in the kitchen. I personally love it best when I can eat it simply with olive oil and bread, but it's incredible as a crust for chicken or fish cutlets. I think you'll be amazed at the many ways you can use it!

Macademia Nut Dukkah

I love dukkah with fresh bread and olive oil. But it is equally wonderful as a spice rub for fish, chicken, and pork.

Makes about 2 1/2 cups.

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

Method:

Roast the macadamia nuts on a baking sheet in a 400 degree oven for 10 minutes. Let it 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 it 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 in a tightly sealed jar or container in the refrigerator.

Recipe based on Dukkah (Basic Recipe), The Kitchn.

• Liren