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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!

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