Dukkah is a Middle Eastern mix of chopped nuts, seeds and spices.
It's available in expensive little packets in specialist shops, but it's quick and easy to make yourself, and, of course, much fresher.
It also makes a lovely gift.
There are many recipes for dukkah with varying flavours, but I like this one which is based on a recipe from Sophie Grigson's Ingredients Book.
Although you could throw it together quickly using ground spices, it's more fragrant and flavoursome if you use whole seeds and toast them first, and you get a better texture.
Dukkah can be used as a dip with bread and olive oil, or sprinkled on salads and other dishes, or used as a crust for fish or meat.
You can refresh dukkah that has been around too long by toasting it briefly in a dry frying pan.
4 Tbsp sesame seeds
2 Tbsp coriander seeds
1½ Tbsp cumin seeds
½ Tbsp black peppercorns
1 cinnamon stick (or 1½ tsp ground cinnamon)
½ cup toasted hazelnuts
½ Tbsp flaky salt
Dry-fry sesame seeds, then coriander seeds, cumin seeds and peppercorns, putting each spice into a bowl to cool when it becomes fragrant.
Grind each separately to a coarse powder in a mortar and pestle, spice grinder or processor. (If you put them all in together some will grind faster than others).
Crush or process the hazelnuts so they are still slightly chunky - don't let them reduce to an oily paste.
Mix all ingredients together and store in an airtight jar.
