Hi, Margaret,

Here is a Dukkah recipe from "Lebanese Cooking" by Susan Ward. She says it's a traditional Egyptian dish that has become popular around the the Eastern Mediterranean. We like it a lot. Hope you do, too.

Dukkah

1/4 cup shelled hazelnuts or soaked and dried chickpeas
(I've always used hazelnuts)
1 cup sesame seeds
1 cup coriander seeds
2/3 cup cumin seeds
Salt and freshly ground pepper (3 to 4 tsp. salt is good)
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
Dried lemon peel (optional)(I've never used)

Heat the oven to 350 degrees. Roast the hazelnuts or chickpeas on a baking sheet until golden, about 8 minutes, watching carefully so they do not burn. Remove and scrape into the bowl of a food processor fitted with a metal blade.

Spread the sesame, coriander, and cumin seeds in separate parts of the baking sheet, and roast until they are all colored and toasted, about 5 minutes. Remove and scrape them into the food processor bowl. Add salt and pepper to taste, plus the remaining ingredients. Leave the nuts and seeds to cool to just warm before grinding, otherwise the nut oils will make the mixture too wet. Pulse briefly on and off until the dukkah is roughly ground. Do NOT overprocess. Serve with pita bread. Store in an airtight containter for about 1 week.

(I make a much smaller quantity, and I find it keeps much longer than a week).

I also have another recipe with just black peppercorns, thyme, hazelnuts, and salt. If that sounds more like it, let me know, and I'll post it.

Good luck.

Mary