These cheese balls are perfectly delectable little mouthfuls. You will have plenty of dukka left to dip with bread and olive oil, or to use as a crumble on vegetable bakes and crepes.
First, make the dukka. It’s a middle eastern-style dry dip that will take two minutes in a food processor. Dukka keeps well in the fridge for a week or more.
Native Dukka
Makes 1 ½ cups GF, V, DF
- ½ cup raw sesame seed
- 1 cup raw almonds
- 1 teaspoon salt
- ½ teaspoon cumin powder
- 4 heaped teaspoons powdered lemon myrtle leaves
- Tasmanian pepper to taste
Calendula Cheese Balls
- 125 g cream cheese
- 1 cup grated tasty cheese
- 1 teaspoon smoked paprika
- 1 tablespoon diced spring onion
- 1 tablespoon bread and butter pickled cucumber slices, chopped
- 1 teaspoon calendula petals
- 2 tablespoons extra calendula petals for rolling the balls
Dukka: Heat the sesame seeds in a frypan, 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 dukka with the extra calendula petals. Roll the cheese balls in this mixture. They are now ready to serve.
The Carousel would like to thank Linda from Ecobotanica for this recipe.
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