WHB #224 - Dukkha

this week we are hosted by Huan from Eat.Read.Live

Thank's Huan for hosting!

more information about the WHB here:

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Kalyn created this great event and

Haalo is now helping her keeping it together :)

this is Torri Del Benaco. A small village almost forgotten..
so squeezed between the more popular Garda
and the bigger more fashionable Malcesine.

it is some time I spend in it's surroundings and I must say, 

Torri is really really charming!!

today it was special, 

the whole village was spread between it's small harbor and,

the old mediaval castle.

the entry of the museum in the castle was free

and a lot of people took advantage of that

(me and my husband too :))

in the small harbor where 4gazebos put together 

and inside Isidoro from Caval (very famous resturant here in Torri) 

was cooking a special dish called "Carbonèra"...

polenta with extravergine olive oil (from Brenzone) and Monte Baldo cheese

(al mixed together..fantastico!!!)

and this bench is in a marvellous position, 

it is on the way coming from Torri going to Crero-Pai, or to Albisano,

or going to Loncrino...

well, any excuse is good to pass by,

and sit down looking at the Garda Lake under you feet :))

(Torri on you left)

this of course has nothing to do with the recipe...

but as I'm very happy today because I 've met a lot of interesting people,

eat good and drank even better, 

did a nice walk with my husband 

(just one-way..going back on foot was out of the question, he was tired!! )

...and this is the beautiful sunset this evening.

I'm so happy livinig in this charming angle of the world :)

Dukkha

you need:

• 1/ 2 cup sesame seed
• 1/4 cup  whole coriander seed
• 1/8 cup hazelnuts*
• 1/16 cup cumin seeds
• 1/2 tsp coarse salt
• 1/4 tsp black pepper grains

toast all ingredients ina hot frying pan (don'r put any grease)

then when coolen, crush roughly.

conserve in a glass jar, in a cool, dry and dark place.

I actuallu don't know the consreving time, but I presume that this is best when fresh.

use everywhere!!

 brigdaa_te.

* I was without hazelnuts, so I used pistacchi.

fantastico!!

this mix of spices does give extra taste, and flair in a very traditional dish

as Savoy cabbage with luganega :))

 perhaps you all know dukkha,

but for my this is new and sooo tastful! :) 
found on about.com:
Dukkah is an Egyptian spice mixture. 

It is often served with pita breadthat has been basted with olive oil. 

The bread is then dipped in the mixture. It has a variety of uses. 

You can use it on meats, rice, veggies - the possibilities are endless with dukkah!