Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 125      gram          sesame seeds -- (4 oz)
  75      grams         hazelnuts or roasted chick peas -- (3 oz)
  50      grams         coriander seeds -- (2 oz)
  25      grams         cumin seeds -- (1 oz)
   1      teaspoon      salt
     1/2  teaspoon      black peppercorns
   1      teaspoon      dried wild thyme or mint

Preparation:

This blend of spices with ground hazelnuts or roasted chick peas (available from Middle Eastern shops) comes from Egypt. Serve with bread: dip this in olive oil and then into the dukka. Dry roast the sesame seeds until lightly browned. Remove from the pan. Roast the hazelnuts for about 5 minutes and remove their skins (chick peas do not need roasting further), then roast the coriander and cumin seeds until they darken. When everything has cooled, combine all the ingredients and pound or process to a coarse powder. The mixture will keep for 3 months stored in an airtight jar in a cool place.