Egypt's dry table blend served with olive oil, dukkah is made by toasting hazelnuts, sesame seeds, coriander seeds and cumin separately, then coarsely crushing them. Easily jarred into small containers, it is a practical staple of party spreads.
Toast the hazelnuts, sesame seeds, coriander seeds and cumin separately in a dry pan until fragrant.
Spread the toasted ingredients on a plate to cool, then coarsely crush them in a mortar; do not over-crush into a fine powder.
Stir the salt and black pepper into the crushed mixture and store in an airtight jar.
Do not crush the mixture too finely; if it turns into a fine powder, dukkah loses its characteristic crunch. Allergens: contains tree nuts (hazelnut) and sesame.
Swapping the hazelnuts for almonds or pistachios gives the mix a softer texture; whichever you use, watch the toasting time by eye rather than the clock.
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