Not to be confused with Dukkha, the word Buddhists use to describe the suffering caused by life’s transient desires, Dukkah, is a delightful Egyptian spice-blend of toasted nuts, seeds and spices. Meaning “ground” in Egyptian, Dukkah can be preserved for several months in an airtight container and used to season oil-dipped flat-breads, thicken and season casseroles, or simply sprinkled 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. 