To enjoy this delicious dry sauce, dip a piece of bread into olive oil and then into the dukkah. You can also use as a seasoning for roasted vegetables or as a crust on roasted meats like lamb.
2 2/3 cups blanched, unsalted, skinned peanuts
1 cup sesame seeds
1 ¾ cups coriander seeds
½ cup cumin seeds
1 teaspoon sea salt
½ teaspoon ground black pepper
Recipe adapted from Claudia Roden by The Peanut Institute.