JeanMarie Brownson: A gift from a friend’s travels sent me on a cooking journey
JeanMarie Brownson, Tribune Content Agency
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2/3 cup dry-roasted macadamia nuts (or cashews), about 3 ounces
2 tablespoons sesame seeds (white or black or a combination)
1 1/2 tablespoons dried parsley flakes
1 teaspoon each, ground: cumin, coriander
1 teaspoon ground sumac or finely grated lemon rind
1/2 teaspoon salt
1/4 teaspoon each: freshly ground black pepper, ground allspice
1. Put nuts into a food processor or blender. Process with on/off turns until nuts are finely chopped (do not puree). Remove to a bowl.
2. Stir in remaining ingredients. Taste and adjust salt if desired. Store in a covered container for several days or freeze for several weeks.
Pan-Roasted Salmon with Lentils and Macadamia Dukkah
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