An Egyptian condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables for an hors d’Å“uvre.

¾ cup whole blanched almonds
¾ cup hazelnuts
½ cup (scant) coriander seeds
¼ cup cumin seeds
6 T. sesame seeds
Olive oil
Crusty bread slices

Bake nuts at 300º until golden, stirring occasionally, about 25 minutes. Bake coriander and cumin on another small sheet until aromatic, stirring occasionally, about 10 minutes. Transfer to processor; cool. Toast sesame on same sheet about 3 minutes; cool. Blend spice mixture and sesame in processor to coarse powder; transfer to medium bowl. Coarsely grind nuts in processor; mix into sesame-spice mixture. Season with salt and pepper. Spoon oil onto plates. Dip bread into oil and dukkah.