Though traditionally served as a dry-coating for toasted olive-oil-dipped flatbread, this classic spiced nut-blend can be stored in an airtight container for use as a casserole seasoning, or be used as a thickening agent for rice or noodle dishes.


  • 2 cups hazelnuts
  • 1/2 cup sesame seeds
  • 2 cups almonds
  • 2 tbs coriander seed
  • 2 tbs cumin powder
  • 2 tsp sea salt
  • 2 tbs sweet paprika
  • 2 tsp turmeric

Pre-heat the oven to 325 degrees. Put the almonds and hazelnuts on separate sides of a baking tray and bake for about 10 minutes. Add coriander and sesame seeds to the almond side of tray and bake 5 minutes more. Remove from the oven. While the hazelnuts are still warm, rub them in a towel to remove the skin. Allow them to cool.

Now add the roasted nuts and seeds, along with the salt, paprika and turmeric to a food-processor or blender and pulse until crumbly. Pause between pulses to prevent either overheating or over-oiling the mixture.