Egyptian Peanut Dukkah

Step 1: Use a heavy-based frying pan and place over a medium heat.

Step 2: Dry roast the sesame seeds, shaking the pan continuously until fragrant but not burning or smoking (be careful as they are very easy to burn and will taste bitter and ruin the mix) and set pan aside to cool to room temperature.

Step 3: Repeat using the spices, the the peanuts, placing each in a separate bowl to cool as you go.

Step 4: Using a mortar and pestle or spice/clean coffee grinder, pound or process the toasted ingredients one at time until coarsely ground. Dukkah should be a crushed dry mixture, not a fine powder or pulverized mix or it will become a paste; place dukkah in a bowl and stir in the salt.

Step 5: To serve, place some dukkah in a small bowl alongside a bowl of extra-virgin olive oil for dipping or a bowl of labneh for spreading, with Lebanese bread on the side.