Dukkah is a blend of nuts and spices, and like any blend from the Middle-East or India, has slight variations per household. Dukkah is truly one of the most versatile blends I've ever come across, because of its subtlety, warmth, and gentle flavor profile. You can use a large amount, like I usually do, but a little adds a beautiful flavor background as well. I love dukkah on roasted vegetables (broccolini, carrots, cauliflower, anything really!), as a rub for chicken or lamb, and I have a feeling it would do great on a meaty fish like halibut. Dukkah is also excellent swimming in olive oil as a dip for bread, and it really sings when combined with hummus. Find the recipe below, a slight variation on the New York Times' dukkah recipe. 

ingredients

3 tablespoons pistachios

3 tablespoons hazelnuts

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 tablespoon fennel seeds

2 tablespoons sesame seeds

Toast cumin, coriander, fennel seeds over low heat for 2 minutes, until coriander seeds have a deep golden color. Set seeds aside. Toast pistachios and hazelnuts over low heat for 3 minutes. Set nuts aside. Toast 1 tablespoon sesame seeds. Add spices and nuts to spice grinder, mortar and pestle, or coffee bean grinder and grind until you get a coarse dust. Add the 1 tablespoon of raw sesame seeds and grind once again. Makes about 3 oz of spice mix, enough for at least a couple of uses!