Dukkah is an Egyptian spice and nut blend. You can use hazelnuts, almonds, walnuts, peanuts, macadamia nuts, or a combo, whichever you like, add in things like toasted coconut, sesame seeds, sunflower seeds, pine nuts, dried thyme or other spices, chili flakes, etc. It can be used with eggs, salads, as a crunchy coating for fish or chicken, sprinkled on toasted bread drizzled with oil, tossed in with rice, sprinkled on vegetables like steamed or roasted carrots, etc. One of my favorite uses is to sprinkle it on avocado toast.
3 Tbsp coriander seeds
1 Tbsp cumin seeds
1/2 cup shelled pistachio nuts
1/4 cup sesame seeds
1 tsp sea salt
1/2 tsp freshly cracked black pepper
Toast the coriander and cumin seeds in a small skillet until fragrant. Cool completely, then medium grind in a spice grinder or mortar and pestle. Toast nuts in the same skillet, cool, and then also medium grind. Add sesame seeds to the same skillet and lightly toast. Allow to cool. Mix everything together and store in a small jar or plastic bag/container in the refrigerator if keeping more than a day or 2.