This is a great spice mix from (Egypt?). Makes almost any food taste fantastic and is especially good in an egg mayo. If you can’t be bothered to make it you can buy a decent enough version of  it from a lovely delicatessen nestled in the shopping corridors of Cardiff.

1 handful whole blanched hazelnuts
½ tbsp cumin seeds
1 tbsp coriander seeds
2 tbsp sesame seeds
½ tsp chilli flakes
½ tsp sea salt
1 small handful fresh mint leaves, finely shredded

Put the nuts in the hot oven for about five minutes, until just turning golden. When cool, chop them roughly.

In a small pan over a medium heat, warm the cumin and coriander seeds until they begin to release their aroma. Bash in a pestle and mortar until broken up but not too fine. In the same pan, lightly toast the sesame seeds. Add the nuts to the mortar, and bash until they are broken up into smallish pieces. Stir in the sesame seeds, chilli flakes, salt and mint.

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