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Dukka

appetizers

1/4 cup macadamia or brazil nuts
2 tablespoons hazelnuts
2 tablespoons sunflower or pumpkin seeds
2 tablespoons unsweetened desiccated coconut
1/2 cup sesame seeds
1/4 cup coriander seeds
2 tablespoons cumin seeds
1/2 teaspoon (each) salt and ground cumin
1/4 teaspoon (each) pepper and cinnamon
pinch cayenne pepper

On large baking sheet, arrange macadamia nuts, hazelnuts and sunflower seeds in single layer. Roast in 350°F oven for 9 minutes. Sprinkle with coconut; roast, stirring occasionally, for 3 minutes or until nuts and coconut are golden brown. Let cool. Meanwhile, in large skillet over medium-high heat, roast sesame, coriander and cumin seeds, stirring often, for about 8 minutes or until sesame seeds are golden brown. Let cool. In mini-chopper, food processor or coffee grinder, chop nut mixture until fine with a few larger pieces. Transfer to bowl. Finely chop seed mixture. Add to bowl along with salt, ground cumin, pepper, cinnamon and cayenne; stir to combine. (Can be refrigerated in airtight container for up to 2 weeks or frozen for up to 1 month.)

Contributor: Canadian Living - December, 1998

Yield: about 30 pieces

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