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ADD the mixed nuts to the mortar and use the pestle to create fine nuts, but not too fine. TRANSFER the nuts to a bowl and add the fennel seeds, cumin seeds, peppercorns and dried thyme to the mortar.
Use the pestle to grind the herbs, also not too fine, and COMBINE the herbs and nuts.
HEAT a skillet on medium-high heat and ROAST the herbs and nuts for a few minutes. Keep an eye on them because they tend to burn quickly.
SERVE dukkah with a small bowl of olive oil and bread of your choice. We used baguette, but you can also use pita bread. DIP the bread into the olive oil and then into the dukkah.
A delicious appetizer, but keep in mind it will make you quite thirsty.