Dukkah is apparently Egyptian in origin, a mixture of dry roasted crushed nuts and spice seeds which makes a pleasant change from the average packet of peanuts or bowl of crisps with your aperitif.
There is no absolute recipe, so you could vary the mixture using different nuts and seeds as you like. The texture however is important. The nuts should be coarsely chopped, rather than ground, or too much oil will be exuded and the end-result will be greasy.
Rather than roasting or grilling the ingredients, where it is very easy to burn them, dry-fry the constituent elements separately in a heavy pan over a medium heat, stirring constantly with a wooden spoon.
Carefully dry-fry the walnuts and hazelnuts in a dry frying pan over a moderate heat, transferring them to a food processor when nicely toasted.
Next dry-fry the coriander seeds, followed by the sesame and cumin seeds. Add these to the nuts in the processor and pulse-chop briefly.
Put in a bowl and scatter over salt, pepper and a pinch of cinnamon. They make a great nibble and are good for inducing thirst.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.