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Title: Dukkah (Egyptian Spice Condiment)
Yield: 1 Cup?

Ingredients

      7 tb sesame seeds
      1 tb cumin seeds
  1 1/2 tb coriander seeds
    1/3 c  shelled, skinned hazelnuts
    1/3 c  roasted chickpeas (optional)
      1 ts salt
    1/2 ts black pepper

Instructions

In a hot skillet, toast sesame seeds over moderate heat until lightly
browned. Remove seeds to a bowl to cool. Place cumin seeds and
coriander seeds in pan and cook until the cumin is lightly browned
and the coriander begins to pop. Remove seeds and let cool. Toast
hazelnuts in same pan until nicely browned. Cool.

Place seeds and nuts in food processor or coffee grinder and process
to a coarse powder. Serve with small bowls of good-quality olive oil
and pieces of bread, moistening the bread first with oil, then
dipping it into the dukkah to coat.

Adapted by Karen Mintzias from a recipe in: "The Classic Mediterranean
Cookbook" by Sarah Woodward

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