Dukka (ground nuts and spices)

Means: powder, fine dust;  does not sound like something you would want to cook with, but they are coarse ground nuts and spices severed with olive oil and bread for dipping from Egypt cuisine 

                                                                       (Arabic) دقة

duka, dukkah, duqqa/dū-kă/  

Makes 1 cup (240 ml)

Preheat over 350F (175C)

1 cup (240 g) blanched almonds or hazelnuts

1/2 cup (120 g) whole coriander seeds
3 Tbs. (45 ml) cumin seeds
1 tsp. (5 ml) kosher or coarse sea salt
2 Tbs. (30 ml) sumac (Middle Eastern spice) (substitution: lemon zest + salt OR lemon juice and vinegar)

1/4 cup (60 ml) toasted sesame seeds

1. Spread almonds on backing sheet, toast in the oven for  5-7 minutes, transfer to a bowl.

2. Toast coriander, cumin, and salt in a skillet over medium-low heat for 3 minutes, place in the bowl with the almonds

3. Grind almond-spice mixture and sumac in a food processor.

4. Stir in sesame seeds.

5. Store in airtight container.

6. Serve: 

• mix with cooked mashed sweet potatoes + 1 Tbs. (15 ml) olive oil + feta cheese
• sprinkle on toast with a little brown sugar
• on top of ice cream
• mixed with a vinegar-honey sauce for chicken, fish, or vegetables