Another recipe I found in my flatmate’s ‘Loving and Cooking’ cookbook. Serve in a small bowl as a dip with fresh bread.
INGREDIENTS
- 350g sesame seeds
- 250g coriander seeds
- 120g shelled hazelnuts
- 120g ground cumin
- 120g za’atar, wild thyme, dried thyme or oregano
- 2 teaspoons course salt
- 1 teaspoon coursely ground black pepper
METHOD
Dry-fry each of the ingredients separatly until they produce a nice smell. Crush them in a large bowl under they become a course powder. Don’t use a food processor as this will produce an oily mess!