One Egyptian-style snack: freshly toasted hazelnut, sesame and coriander dry dip, with a measured portion of bread and olive oil.
8 gCobnut/Hazelnut
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40 gBread
6 gSesame seeds
3 gCoriander Seeds
0.5 gCumin
1 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Put all the chopped hazelnuts in a small dry skillet over medium-low heat. Stir for 3-4 minutes until fragrant and lightly golden. Add all the sesame and coriander seeds and stir for another 1-2 minutes until the sesame is pale golden and the coriander fragrant. Transfer everything to a small mortar immediately; do not leave the seeds in the hot pan.
Let the toasted mixture cool for 5 minutes. Add all the ground cumin and a little salt and black pepper. Pound gently with the pestle to coarse, dry crumbs with a few small nut pieces. Stop before any nut oil is released or the mixture becomes a paste.
Put all the dukkah in a tiny shallow dish, all the olive oil in another and all the bread alongside. Dip each bread piece lightly in the oil, then in the dry dukkah. Eat the complete measured bread, oil and dukkah as one snack, collecting the remaining crumbs with the final bread pieces; no additional bread or oil is included.