The recipe has been in my diary since the summer, when I re-read Laurie Colwin’s “More Home Cooking”. Her food is down-to-earth and her stories gently funny; I liked the one on what to feed a jetlagged friend (something salty so they drink lots of water). The image that really stuck with me though was that of her sister (maybe? the book is still in the south of France) caught guiltily eating this spice mix, dukkah, out of the jar with a spoon.
Now eating Nutella by the spoonful, that I understand. But a mix of nuts and seeds, cumin, coriander and cinnamon? Surely that would be too dry, too strong?
Talking with a friend the other day – she is on the kitchen stool with a glass of wine, I am testing the recipe, blending the toasted spices and nuts, stopping and starting around the conversation – we realise that…
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Umair Aziz Ashrafi 