“Dukkah is an Egyptian spice blend loaded with a unique combination of coarsely ground toasted seeds and nuts. For a simple snack, dip a piece of pita bread or grilled flatbread into extra-virgin olive oil, or your favorite dip, then dunk it into dukkah. Sprinkle dukkah on deviled eggs or over a green salad, and use it as a crust for fish, chicken, or lamb chops. It will keep for up to 1 week, stored airtight at room temperature.”
Preheat the oven to 400°F.
Spread the cashews, hazelnuts and almonds on separate small baking pans and toast in the oven until fragrant and golden, stirring occasionally, about 8 minutes for the cashews and hazelnuts, and 6 minutes for the almonds.
Rub the warm hazelnuts in a cloth to remove the brown skins. Cool the nuts completely.
Heat a small, heavy sauté pan over medium heat. Add the coriander seeds and stir for about 3 minutes, or until aromatic and toasted. Transfer to a small plate and set aside. Add the sesame seeds, cumin seeds and fennel seeds to the pan and stir over medium heat for about 3 minutes, or until toasted and aromatic. Transfer to a plate and cool completely.