Dukka & Carpal Tunnel

I've had the photos from this post sitting on a saved, yet unfinished blog post for over a week.  I've, unfortunately, got a strong bout of carpal tunnel syndrome and need to take it easy on typing and the computer.  So, for a while, my posts will be mostly photographs and a few words, which makes me sad but maybe will help my photography skills.  If I ate fish, I'd make some pun and cook up some carp, but alas I do not, so I'll show you a seasoning you can put on fish. Or vegetables.  Or ice cream. 

Dukka, or duqqa, which is a fantastic spelling, is an Egyptian spice mixture filled with nuts, seeds, and a kiss of peppermint.  It's absolutely delightful mixed into olive oil for bread dipping, or toasted and sprinkled on top of a kale and carrot stir-fry. 

The components can vary from recipe to recipe -- so feel free to add, subtract, or substitute as you see fit to make it your own.

• 1/4 cup finely chopped raw hazelnuts (I've used raw walnuts too)
• 1/4 cup finely chopped raw sunflower seeds (pumpkin seeds would work too)
• 1/4 cup finely chopped fennel seeds (or anise seeds)
• 3 heaping tablespoons sesame seeds, chopped through if you can
• 2 tablespoons finely chopped cumin seeds
• 2 tablespoons cardamom, ground
• 1 tablespoon cinnamon
• 1 tablespoon dried peppermint leaf

Combine all ingredients together.  You can use a food processor if the thought of finely chopping seeds doesn't appeal to you, but it gives it a rustic look.  It may be served raw or lightly toasted.  Yields about 1 cup of dukkah.