THESE cheese balls are perfectly delectable little mouthfuls. You will have plenty of dukkah left to dip with bread and olive oil, or to use as a crumble on vegetable bakes and crepes.
First, make the dukkah. It's a Middle Eastern-style dry dip that will take two minutes in a food processor.
Dukkah keeps well in the fridge for a week or more.
Calendula cheese balls with native dukkah
INDGREDIENTS: Native dukkah - ½ cup raw sesame seeds
1 cup raw almonds
1 tsp salt
½ tsp cumin powder
4 heaped tsp powdered lemon myrtle leaves
Tasmanian pepper to taste
Calendula cheese balls - 125g cream cheese
1 cup grated tasty cheese
1 tsp smoked paprika
1 tbs diced spring onion
1 tbs bread and butter pickled cucumber slices, chopped
1 tsp calendula petals
2 tbs extra calendula petals for rolling the balls
METHOD: Dukkah - heat the sesame seeds in a fry pan, stirring continually, until lightly golden and slightly fragrant.
Place all ingredients, including the sesame seeds, into a food processor. Blend until all the ingredients are crumbled.
Calendula cheese balls - add the ingredients for the cheese balls to a bowl but keep aside the extra calendula petals.
Combine ingredients with a fork. Roll into small balls with damp hands.
Mix ½ cup dukkah with the extra calendula petals.
Roll the cheese balls in this mixture.
They are now ready to serve.
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