This is my mum Janene’s invention, and I love how she’s put an Australian twist on a classic Egyptian recipe by incorporating the lemon myrtle, a Queensland native. Sweet, salty, citrussy and spicy, this is a winning combination. Sprinkle it over salads and grilled meats, use it to crust lamb cutlets and chickpea fritters, or just serve it simply with crusty bread and olive oil.
Makes 1 Cup
+ gluten free
+ vegetarian
+ vegan
+ quick fix
Ingredients
Raw macadamia nuts
Blanched almonds
Chilli flakes
Ground dried lemon myrtle
Salt flakes
Method
This recipe can be found on page 229 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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