Last year I finally discovered dukkah and it found its honorable place in my kitchen. I served many vegetable spreads, salads, casseroles, appetizers turning basic recipes into flavorful Middle Eastern delicacies with one simple step — sprinkling dukkah on top. Besides Ottolenghi’s recipe, I created a few my variations. The one with dry powdered Hatch is one of them.
Badambura means almond (badam) pie (bura). It belongs to Azerbaijani cuisine, one of the cuisines of the Caucasus. This multylayered pastry is filled with almonds meal, sugar, and ground cardamom. Badambura is usually prepared for the spring holiday Novruz, but can be enjoyed all throughout the year.