Macadamia and Lemon Myrtle Dukkah

lemonmyrtledukkah This Madacamia and Lemon Myrtle Dukkah has all the spices you expect from a traditional dukkah but with an Australian twist.






Lemon Myrtle is an native Australian spice made from the dried leaves of Lemon Myrtle tree.


Dukkah is an Egyptian condiment consisting of a mixture of herbs, nuts and spices.

It is typically and traditionally used as a dip with bread. However, it can also be used as a rub or a crumb to coat meatballs, fish and chicken.

The actual spice composition of the Dukkah spice mix can vary although there are common ingredients such as sesame, coriander, cumin, salt and pepper.

Dukkah based on Australian macadamia nuts and native lemon myrtle

Based on macadamia nuts and with a slight lemon myrtle taste, this Macadamia and Lemon Myrtle Dukkah has all the spices that you would expect in a dukkah – but with an Australian twist.


Photo: Coconut & Garlic Dukkah (on the left) and Macadamia and Lemon Myrtle Dukkah (on the right).

TIP – When you are making Dukkah you will use a considerable amount of coriander seeds and cumin. Avoid large supermarket chains and try shopping for coriander seeds and cumin at your nearest Indian grocery store. Not only will you most likely find that it will be considerably cheaper, but the spices are generally fresher (as there tends to be a higher turnover of coriander seeds and cumin in an indian grocery store – given that both are commonly used in Indian dishes).


Macadamia and Lemon Myrtle Dukkah
Macadamia and Lemon Myrtle – a typical dukkah with an Australian twist
Paleo Princess:
  • 1½ cups raw macadamia nuts
  • ¼ cup almond meal
  • ½ cup sesame seeds
  • ½ cup coriander seeds
  • ¼ cup cumin seeds
  • 3-4 Tablespoons ground lemon myrtle (ie. powder)
  • 1 teaspoon himalayan salt
  • ¼ teaspoon black pepper
  1. Preheat oven to 180 degrees Celcius.
  2. Place the macadamia nuts on a baking tray.
  3. Place the tray of nuts into the oven for 10 minutes.
  4. Remove the tray of nuts from the oven and set aside to cool.
  5. Place sesame seeds, coriander and cumin seeds into a frypan and toast (with no oil) by stirring the dry mixture continuously over low-medium heat until aromatic, then remove from the heat.
  6. Tip the seeds into a bowl and allow to cool.
  7. Place the nuts, seeds, lemon myrtle, pepper, salt and almond meal into a food processor and blitz until the nuts have broken down into small pieces.
  8. Transfer dukkah to a glass jar and store in the refrigerator.
  9. Serve with olive oil and paleo bread on the side.