The coarsely ground spice blend, known as “dukka” in Egypt, combines sesame and cumin seeds plus nuts, and often other spices. Just be careful pulsing the mixture in the spice/coffee grinder or else you will have a paste consistency!
This is a lighter version of an Indian dish called “murgh makhani” (butter chicken), which is a thick full-bodied sauce punctuated with Indian spices. It is delicious served over brown basmati rice and grilled seasonal vegetables.