Dukkah

Dukkah is an Egyptian spice blend and is just wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil(good good oil, any good oil go with dukkah. I recomend to used avocado oil, extra vergin oil. Have to be good one.) Dip bread into olive oil, then into the Dukkah and enjoy this unique and addictive mix.

I met this Dukkah when I was visiting New Zealand. I found mixed spices, and my hostmother show me how to enjoy this. It is really good with your favorate alchole drinks. I am addicted to this recently, and I already eaten all the mixed dukkah from NZ, so I need to make some. I found some recipe, so.. I will try to make it someday. Maybe you can find some import spice store. Egyptian spice! Really good. I enjoy this with my lemon flavored cocktail( I love lemon, lime, orange flavored drinks). I use avocado oil for my Dukkah.

*Recipe**
Selected headnotes: Egyptian street vendors sell small paper cones with the unique dukkah blend, along with strips of pita bread. Customers then dip the bread into the vendor's bowl of olive oil and then their dukkah.

1/2 cup hazelnuts
1/4 cup coriander seeds
3 tablespoons sesame seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds1 teaspoon dried mint leaves
1 teaspoon salt

Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant, being careful that they don't burn. Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.
Place the nuts and seeds, along with the mint and salt, into a mortar and pound until the mixture is crushed. Or pulse in a food processor to a coarse consistency; do not allow the mixture to become a paste.

Store in an airtight container in a cool place for up to 1 month