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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. 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.
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g