From Cuisine magazine which just won the silver award for  The World's best
food and wine magazine at the World Food Media Awards.

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In place of bread and dips or bread and oils the move is to dukkah, a
traditional Egyptian spice and nut mix.

The dukkah comes on a small plate along with a saucer of extra virgin olive
oil and a basket of sliced bread.  Dunk the bread into the oil then roll in
dukkah.

Todd Langley's Dukkah

150g hazelnuts, shelled
50g sesame seeds
150g almonds
50g coriander seeds
50g cumin powder
1 tsp sea salt
50g sweet paprika
20g tumeric

Preheat oven to 160 deg celcius, then put the nuts and seeds on an oven
tray and into the oven for 10 minutes.  Do the same with the spices.  When
cold put all ingredients into the food processor and pulse until the
mixture is crumbly.  Pause between pulses to prevent overheating and
therefore oiling up the mixture.

Merry Christmas - Peace and Joy
Jane
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www.geocities.com/heartland/ranch/3157