Egyptian Dukka (Dip) - cooking recipe

Ingredients

olive oil, for dipping
crusty bread
DUKKA
1/2 cup macadamia nuts or 1/2 cup brazil nut
1/4 cup hazelnuts
1/4 cup sunflower seeds or 1/4 cup pumpkin seeds
1/4 cup unsweetened dried shredded coconut
1 cup sesame seeds
1/2 cup coriander seed
1/4 cup cumin seed
1 teaspoon salt
1 teaspoon cumin, ground
1/2 teaspoon black pepper
1/2 teaspoon cinnamon, ground
1/4 teaspoon cayenne pepper

Preparation

Spread macadamia nuts, hazelnuts and sunflower seeds on rimmed baking sheet; toast in 350\u00b0F (180\u00b0C) oven for 9 minutes.
Sprinkle with coconut; toast, stirring often, until fragrant and golden, about 3 minutes. Let cool.
Meanwhile, on separate rimmed baking sheet, toast sesame seeds, coriander seeds and cumin seeds until sesame seeds are golden, about 8 minutes. Let cool.
In clean coffee grinder or mini food processor, chop nut mixture until fine with a few larger pieces; transfer to bowl.
Add seed mixture to grinder; pulse until finely chopped. Add to nut mixture along with salt, ground cumin, pepper, cinnamon and cayenne; stir to combine. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.).
Antipasto Platter:
Markets have a feast of ready-made foods that are ideal for an antipasto platter.
Try a few of these along with the Dukka: marinated mushrooms or artichokes; cheeses, such as feta, buffalo mozzarella or creamy goat cheese; oil-cured black olives or green olives stuffed with pimientos or almonds; oil-packed sun-dried tomatoes; sourdough bread (or other loaves flavoured with olives, oil-packed sun-dried tomatoes or cheese).
Canadian Living Magazine Summer 2005.