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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast the pistachios and almonds in the oven for about 15 minutes, stirring every 3-4 minutes. Don't let them burn. Set aside. | 2. Toast the coriander seed and the cumin seed in a dry nonstick skillet for a couple of minutes, shaking pan, until they release their fragrance. Set aside. | 3. Toast the sesame seeds in the dry nonstick skillet for a couple of minutes, just until lightly toasted. Shake pan as you toast them. Set aside. | 4. When everything is back to room temperature, add it all to a food processor and pulse until it is the texture of bread crumbs. It should look dry. Don't overprocess, or the nuts will release their oil and it will get moist and it will be like a paste, which you don't want. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pistachio	1	cup	raw shelled	688.8	33.4191	24.7968	55.7436
almond	1	cup	raw	1927.12	0.0	0.0	218.0
coriander seed	1	tablespoon		14.9	2.7495	0.6185	0.8885
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
sesame seed	1/4	cup		342.0	15.714	10.686	28.8
salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.