In Egypt, this blend of coarsely ground nuts and spices is served with olive oil and bread for dipping. It’s enjoyed with breakfast, or as a snack or appetizer.
- 1 cup whole blanched almonds or hazelnuts
- 1/3 cup whole coriander seeds
- 3 Tbs. whole cumin seeds
- 1 tsp. kosher or coarse sea salt
- 2 Tbs. sumac
- 1/4 cup toasted sesame seeds
1. Preheat oven to 350°F. Spread almonds on baking sheet, and toast 5 to 7 minutes, or until light brown and fragrant. Transfer to bowl.
2. Meanwhile, toast coriander, cumin, and salt in skillet over medium-low heat 3 minutes, or until coriander is light brown and mixture is fragrant, swirling pan constantly. Place in bowl with almonds. Cool completely.
3. Coarsely grind almond-spice mixture and sumac in food processor, or grind with mortar and pestle. Transfer to bowl, and stir in sesame seeds. Store in airtight container.