Fusion Recipe: Masala Macadamia & Cashew Dukkah with Artisan Bread

 Masala Macadamia & Cashew Dukkah with Artisan Bread

This dukkah is a modern fusion appetiser that brings the crunch and heartiness of a classic Egyptian/Middle Eastern spice blend (dukkah) and infuses it with the aromatic warmth of India, using two of New Zealand's favourite nuts: macadamia and cashew. The robust flavours of the toasted spices and nuts make it an addictive dipping blend for fresh artisan bread dipped in olive oil, perfect for a festive gathering. The rich, buttery macadamias provide a distinctly New Zealand element, harmonising beautifully with the pungent fennel and nigella seeds.

Ingredients

Category	Ingredient	Quantity	Notes
Nuts & Seeds	Whole Raw Macadamia Nuts	1/2 cup	Approx. 75g
	Whole Raw Cashew Nuts	1/2 cup	Approx. 75g
	White Sesame Seeds	1/4 cup
	Fennel Seeds (Saunf)	2 tablespoons
	Nigella Seeds (Kalonji)	1 tablespoon
Spices	Ground Cumin (Jeera)	1 teaspoon
	Ground Coriander (Dhania)	1 teaspoon
	Turmeric Powder (Haldi)	1/2  teaspoon	For colour and earthiness
	Red Chilli Powder (or Kashmiri Chilli Powder)	1/2  teaspoon	Adjust to taste for heat
Seasoning	Coarse Sea Salt	1 teaspoon	Or to taste
	Freshly Cracked Black Pepper	1/2  teaspoon
For Serving	High-Quality Olive Oil	As needed	For dipping
	Fresh Artisan Bread (e.g., Sourdough, Ciabatta)	1 loaf	Sliced for dipping

Method & Instructions

Step 1: Toast the Nuts

1. Heat a heavy-bottomed pan over medium-low heat.
2. Add the macadamia nuts and cashew nuts. Toast, stirring constantly, for 5-7 minutes until lightly golden and fragrant. Be careful not to burn them.
3. Transfer the toasted nuts immediately to a plate to cool completely.

Step 2: Toast the Seeds & Spices

1. Return the pan to the heat. Add the sesame seeds, fennel seeds, and nigella seeds.
2. Toast for 2-3 minutes, stirring, until the sesame seeds are lightly coloured and the fennel seeds are highly fragrant.
3. Remove the seeds from the pan and let them cool for a few minutes.
4. Once the seeds are removed, add the ground cumin, ground coriander, turmeric, and chilli powder to the warm pan. Toast for about 30 seconds, stirring continuously. This step 'blooms' the powdered spices.
5. Mix the bloomed spices with the toasted seeds.

Step 3: Combine and Process

1. Once the nuts and seeds are all completely cool, combine the toasted nuts, toasted seed/spice mixture, sea salt, and black pepper in a food processor or spice grinder.
2. Pulse the mixture in short bursts (1-2 seconds at a time).
3. Pulse until you have a coarse, crumbly texture. You want the mixture to remain dry and chunky, not a paste (stop before the oil releases from the nuts).
4. Taste and adjust salt if necessary.

Step 4: Serving

1. Transfer the Masala Dukkah to a small, shallow serving bowl.
2. Pour a generous amount of high-quality olive oil into a second small bowl.
3. Arrange slices of artisan bread alongside the bowls.
4. To eat: Dip a slice of bread first into the olive oil, and then into the dukkah mixture, ensuring the spices and nuts adhere well.¹
   
   

Tips for Success

• Cooling is Crucial: Ensure all ingredients are completely cooled before processing. If they are warm, the nuts will release their oils and turn the dukkah into an oily paste instead of a dry crumb.
• Pulse, Don't Blend: Use the pulse function on your food processor or grinder. Blending continuously will heat the nuts and release oil, which is the opposite of the desired dry, coarse texture.
• Adjust Spices: Feel free to increase the chilli powder or add a pinch of garam masala for a more intense Indian flavour.
• Storage: Store any leftover dukkah in an airtight container at room temperature. It should stay fresh for several weeks.