Dukka - Egyptian Spice Mix

Entered for safe-keeping. From June 2012 Vegetarian Times. This mix of coarsely ground nuts and spices is served with olive oil and bread for dipping with breakfast, or as a snack or appetizer.

• Ready In: 12 mins
• Yields: 1 cup

Ingredients

• 1  cup  whole  blanched almonds or 1  cup hazelnuts
• 1⁄3 cup whole coriander seed
• 3  tablespoons cumin seeds
• 1  teaspoon kosher salt or 1  teaspoon coarse sea salt
• 2  tablespoons  sumac
• 1⁄4 cup toasted sesame seeds

Directions

1. Preheat oven to 350°F Spread almonds on baking sheet, and toast 5-7 minutes, or until light brown and fragrant. Transfer to bowl.
2. Meanwhile, toast coriander, cumin, and salt in skillet over medium-low heat 3 minutes, or until coriander is light brown and mixture is fragrant, swirling pan constantly. Place in bowl with almonds. Cool completely.
3. Coarsely grind almond-spice mixture and sumac in food processor, or grind with mortar and pestle. Transfer to bowl, and stir in sesame seeds. Store in airtight container.