Egyptian Dukka (Dip)

Ingredients

• olive oil, for dipping
• crusty bread

DUKKA

• 1/2 cup macadamia nuts or brazil nut
• 1/4 cup hazelnuts
• 1/4 cup sunflower seed or pumpkin seeds
• 1/4 cup unsweetened dried shredded coconut
• 1 cup sesame seed
• 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. 1

   Spread macadamia nuts, hazelnuts and sunflower seeds on rimmed baking sheet; toast in 350°F (180°C) oven for 9 minutes.

2. 2

   Sprinkle with coconut; toast, stirring often, until fragrant and golden, about 3 minutes. Let cool.

3. 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. 4

   In clean coffee grinder or mini food processor, chop nut mixture until fine with a few larger pieces; transfer to bowl.

5. 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. 6

   Antipasto Platter:.

7. 7

   Markets have a feast of ready-made foods that are ideal for an antipasto platter.

8. 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. 9

   Canadian Living Magazine Summer 2005.