Doa or Dukkah

• 1 cup sesame seeds
• 1 3/4 cups coriander seeds
• 2/3 cup blanched (skinned) hazelnuts
• 1/2 cup cumin seeds
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon pepper (optional)

1. Put each variety of seeds and nuts on a separate tray or a shallow oven dish and roast them all in a preheated 350F oven for 1020 minutes, until they just begin to color and give off a slight aroma.
2. As they take different times, you must keep an eye on them so that they do not become too brown, and take each out as it is ready.
3. Alternatively, you can toast them in a large dry frying pan, stirring constantly.
4. Put them together in the food processor with salt and pepper and grind them until they are finely crushed but not pulverized.
5. Be careful not to overblend, or the oil from the too finely ground seeds and nuts will form a paste: dukkah should be a crushed dry mixture, not a paste.
6. Taste and add salt if desirable.
7. Some people use peanuts or almonds instead of hazelnuts, and some add dried mint.
8. Some use no nuts.

sesame seeds, coriander seeds, blanched, cumin seeds, salt, pepper

Taken from www.epicurious.com/recipes/food/views/do-a-or-dukkah-370843 (may not work)