Egyptian Dukka (dip)




Olive oil for dipping
Crusty bread


1/2 cup macadamia or
Brazil nuts
1/4 cup hazelnuts
1/4 cup sunflower or
pumpkin seeds
1/4 cup unsweetened shredded coconut
1 cup sesame seeds
1/2 cup coriander seeds
1/4 cup cumin seeds
1 tsp. each salt and ground cumin
1/2 tsp. each pepper and cinnamon
1/4 tsp. cayenne pepper


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

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

Meanwhile, on separate rimmed baking sheet, toast sesame seeds, coriander seeds and cumin seeds until sesame seeds are golden, about 8 minutes. Let cool.

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

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.)

Antipasto Platter:

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

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).

Canadian Living Magazine Summer 2005

Author's Comments

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

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