Instructions: On large baking sheet, arrange Macadamia or Brazil nuts, hazelnuts and sunflower seeds in single layer. Roast in 350 degrees F. oven for 9 minutes. Sprinkle with coconut; roast, stirring occasionally, for 3 minutes or until nuts and coconut are golden brown. Set aside to cool.

Meanwhile, in a 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, leaving just 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.) Dip bread first in olive oil, then in dukka.

This is just one version - there are as many variations as there are cooks in the Middle East!

dukka; dukkah [DOO-kah] An Egyptian spice blend comprising toasted nuts and seeds, the combination of which varies depending on the cook. Dukka usually has hazelnuts or chickpeas as a base, along with pepper as well as coriander, cumin and sesame seeds. The ingredients are ground together until the texture is that of a coarse powder. A relative of Zahtar, Dukka is used in Egypt as a table condiment and as a dip for bread. Sprinkle over meats and vegetables or dip a chunk of your favorite bread into some good olive oil, then into the Dukka for an Egyptian inspired treat.

Veggies taste great dipped in it, too! -

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