Part Egyptian Part Hawaiian: Macadamia Nut Dukkah

This traditional Egyptian dish is a wonderful addition to your repertoire that adds some spice to your vegetables. You can use this over cooked or raw vegetables or even over fish or chicken. I have added an Asian spin on the traditional Middle Eastern dish by adding kelp and furikake.

For this dinner I used it over sliced carrots. To bring up the sweetness I sautéed the carrots in 1 Tbsp olive oil for about 7-8 minutes and then added 1 Tbsp of raw honey. Then the dukkah.

Dukkah works really well over cauliflower that has been roasted. That is my second favorite way. But here I was just cooking the carrots on the stove top in a cast iron skillet.

This dinner is truly multi-cultural because I served the Egyptian/Asian Dukkah carrots with tacos! It was nutrient dense and yummy.

Mac Nut Dukkah

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Egyptian and Hawaiian Macadamia Nut Dukkah

Yield: 4-61x2x3x4x5x

Author: Martha Saunders

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

This Egyptian dish is fabulous on vegetables but can easily be used on fish or chicken as an alternative topping. I've taken an Asian spin on things and modified the more traditional ingredients.

IngredientsUSMetric

• 1 cup macadamia nuts, chopped
• 2 Tbsp ghee
• 1 tsp sea salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp kelp granules
• 1/2 tsp furikake

Instructions

1. Stir all ingredients together in a small bowl. Pour the mixture onto cooked carrots (or other veg) and you can either roast it for 10 minutes at 300 degrees or sauté it for 10 minutes on medium heat.

Notes

If you double the batch or have extra you can store in an air-tight container for up to 10 days.