Wednesday, May 30, 2012



250g raw cashews
250g raw macadamias
250g raw slivered almonds
150g raw shelled pistachios

1/3 cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns

1 tablespoon dried mint leaves
1 teaspoon ground cumin
1 teaspoon baharat (cinnamon, cloves and nutmeg)
2 tbsp salt


Spread all the nuts on a baking tray and bake for approx 8-10 minutes in the oven at 180 C.
Watch them! So they dont burn.
Once cooled, pulse in food processor. Dont do this while they are warm because they are still soft.
Spread out again on the tray with sesame seeds and place in the oven on very low (50 C) heat.
Meanwhile, dry roast coriander seeds till just fragrant. Bash in Mortar and Pestle.
Do the same for the cumin seeds and black peppercorns.
Add the bashed spices and the other ingredients to the nuts and toss together.
Turn off the oven to allow to cool with the door ajar.
Store in airtight containers and use within the month!

Nice with olive oil and any kind of crusty freshly baked bread.

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