- Sesame seeds 1 cup
- Coriander seeds 1¾ cups
- Hazelnuts, blanched and skinned 2/3 cup
- Cumin seed ½ cup
- Sea salt 1 tsp.
- Black pepper, freshly ground ½ tsp.
- Preheat the oven to 350°F. Put each variety of seed and nut on a separate tray or shallow dish and roast them all for 10 to 20 minutes, until they just begin to color and give off a slight aroma. As they each take different times, you must keep an eye on them so that they do not become too brown; take each out as it is ready. Alternatively, toast them in a large frying pan, stirring constantly.
- Put the nuts and seeds together in the food processor with the salt and pepper and grind them until they are finely crushed, but not pulverized. Be careful not to overblend, or the oil from the too-finely ground seeds and nuts will form a paste.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: USA (General)