MUMMY DASH:

Today's cooks can rediscover an ancient mix (Heather McPherson, 7/26/07, Orlando Sentinel)

I sampled dukkah (DOO-kah), an addictive mixture of ground nuts, seeds and spices, years ago. But at a recent dinner, a friend presented me with a jar. [...]

Essential elements include peppercorns, coriander, cumin and sesame seeds, but nothing is set in stone. I like the way fresh thyme and rosemary leaves enhance the subtle flavor of coarsely ground pistachios. [...]

For those who must have a road map, consider this recipe from cookbook author Claudia Roden: Roast 1 cup sesame seeds, 13/4 cups coriander seeds, 2/3 cup blanched hazelnuts (skinned) and 1/2 cup cumin seeds in 350 F oven. Cool. In food processor, pulse nuts and seeds with 1/2 tsp. sea salt 1/4 tsp. black pepper. Don't overdo it, or you will end up with paste. Dukkah should be a dry mix.

Now you can walk like an Egyptian, and dukkah like one, too.