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"An Egyptian spice blend that is wonderful. The
more you eat it the more addictive it becomes. Serve with toasted
crusty bread (Turkish bread is great for this), and olive oil. Dip
bread into olive oil, then into the hazelnut mixture and enjoy this
unique and addictive mix."
PREP TIME 20 Min
COOK TIME 5 Min
READY IN 25 Min |
INGREDIENTS
2/3 cup hazelnuts
1/2 cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons freshly ground black pepper
1 teaspoon flaked sea salt
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Place the
hazelnuts on a baking sheet, and bake for about 5 minutes, or until
fragrant. While the nuts are still hot, pour them onto a tea towel.
Fold the towel over them to cover, and rub vigorously to remove the
skins. Set aside to cool.
In a dry skillet over medium heat, toast the sesame seeds until
light golden brown. Pour into a medium bowl as soon as they are done
so they will not continue toasting. In the same skillet, toast the
coriander and cumin seeds while shaking the pan or stirring
occasionally until they begin to pop. Transfer to a food processor.
Process until finely ground, then pour into the bowl with the sesame
seeds. Place the cooled hazelnuts into the food processor, and
process until finely ground. Stir into the bowl with the spices.
Season with salt and pepper, and mix well.
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