A delicious linguistic paradox, Dukkah, the same word Buddhists use to describe the inherent suffering caused by our attacment to life’s transient desires, is also the name of a delightful Egyptian condiment involving a blend of toasted nuts, and spices.
Unlike the existential insight, the spice-blend can be preserved for several months in an airtight container to use as a seasoning for oil-dipped flat-breads. It can also be used as a final seaoning for bolstering stews and casseroles, or sprinkling over salads.
- 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 the tray and bake for five more minutes. Remove the tray from the oven. While the hazelnuts are still warm, rub them in a towel in order to remove the skin. Allow them to cool.
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 the pulses in order to think about the transience of human life and to prevent overheating or over-oiling the spice mixture.