Dukkah is a mix of coarsely ground nuts, seeds and spices originated in Egypt.
1cupnutsroasted (macadamia, almonds, hazelnuts, pine nuts or combination)
2-3tablespoonscumin seeds or 2 tablespoons ground cumin
1teaspoongood quality saltlike Celtic Sea Salt or Maldon Salt
optional ingredients: dried herbs like oreganomint or thyme, sumac, chilli flakes
Roast nuts and sesame seeds in the oven. If using macadamia nuts, watch them as they roast quicker than almonds or hazelnuts.
Put coriander and cumin seeds into food processor and pulse. I prefer to use ground cumin, because seeds can be hard to crush. A heavy mortar and pestle or coffee grinder can be used for that, but I find it faster to stick to one appliance (and less to clean afterwards).
Add nuts, ground to coarse consistency.
Put salt, pepper and sesame seeds and mix briefly. Too long processing can turn the mixture into a paste.
Store dukkah in airtight glass container or jar at room temperature.