Du'a (Dukka)

 Dukka, or Du'a, or Dukkha, may or may not have its origins in Egypt. Whether it does or not, what it is, is a good appetizer, spicy and crunchy at the same time. I've seen versions of this that use different nuts, such as almonds or macadamias, and sunflower seeds, with cayenne pepper to give it a little more kick. Feel free to experiment, and tailor to your guests. To serve, cut up a french loaf in small pieces, then place a bowl of good olive or sunflower oil next to the container of dukka. Dip a piece of bread in the oil, then into the dukka, and enjoy.

A spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled.

Ingredients:

1           cup of shelled pistachio nut

1           cup almond

1           tablespoon whole coriander seed

1           tablespoon whole cumin seed

1/2        teaspoon dried thyme

1/4        cup sesame seeds

1/4        teaspoon salt

Instructions:

1.     First, toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.

2.     Toast the spice seeds and sesame seeds separately in the same way.

3.     Cool and combine with the remaining ingredients in a food processor.

4.     Grind the mixture until it resembles small breadcrumbs.

5.     The mixture should be very dry and crumbly, not a paste.

6.     Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.