Egyptian Cashew Dukkah

Posted: September 25, 2019 | By: Lisa E

Egyptian Cashew Dukkah

Featuring Cranberry Orange Baslamic Vinegar, Satay Spice, Thai Mix, Chili Lime Sea Salt Flakes, and Egyptian Cashew Dukkah.


1 carrot, made into noodles (note: be sure to peel carrot to prevent it turning brown)

1 small Lebanese cucumber into noodles

2 tbsp Cranberry Orange Balsamic Vinegar

500 g/1 lb Turkey Mince (can also use pork)

2 tsp Satay Spice or 1 tbsp Thai Mix

3 tbsp Almond Meal

3 tbsp cream cheese

2 tsp fish sauce

lettuce leaves to serve


Combine carrot & cucumber in a bowl with balsamic & a pinch of Chili Lime Sea Salt Flakes. Refrigerate until ready to serve.

Combine turkey, Satay Spice or Thai Mix, almond meal, cream cheese & fish sauce in a bowl. Mix well. Roll into balls and place onto a lined baking tray.

Bake in oven on moderate heat till cooked.

Serve in lettuce cups with some of the pickled carrot and cucumber and a pinch of Egyptian Cashew Dukkah.


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