Egyptian Dukka (Dip)

Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer.

• Ready In: 50 mins
• Yields: 3 cups

Ingredients

•  olive oil, for dipping
•  crusty bread

• DUKKA

• 1⁄2 cup  macadamia nuts or 1⁄2 cup brazil nut
• 1⁄4 cup hazelnuts
• 1⁄4 cup sunflower seeds or 1⁄4 cup  pumpkin seeds
• 1⁄4 cup unsweetened dried shredded coconut
• 1  cup sesame seeds
• 1⁄2 cup  coriander seed
• 1⁄4 cup cumin seed
• 1  teaspoon salt
• 1  teaspoon cumin, ground
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon cinnamon, ground
• 1⁄4 teaspoon cayenne pepper

Directions

1. Spread macadamia nuts, hazelnuts and sunflower seeds on rimmed baking sheet; toast in 350°F (180°C) oven for 9 minutes.
2. Sprinkle with coconut; toast, stirring often, until fragrant and golden, about 3 minutes. Let cool.
3. Meanwhile, on separate rimmed baking sheet, toast sesame seeds, coriander seeds and cumin seeds until sesame seeds are golden, about 8 minutes. Let cool.
4. In clean coffee grinder or mini food processor, chop nut mixture until fine with a few larger pieces; transfer to bowl.
5. Add seed mixture to grinder; pulse until finely chopped. Add to nut mixture along with salt, ground cumin, pepper, cinnamon and cayenne; stir to combine. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.).
6. Antipasto Platter:
7. Markets have a feast of ready-made foods that are ideal for an antipasto platter.
8. Try a few of these along with the Dukka: marinated mushrooms or artichokes; cheeses, such as feta, buffalo mozzarella or creamy goat cheese; oil-cured black olives or green olives stuffed with pimientos or almonds; oil-packed sun-dried tomatoes; sourdough bread (or other loaves flavoured with olives, oil-packed sun-dried tomatoes or cheese).
9. Canadian Living Magazine Summer 2005.