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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 180°C or160°C if using a fan forced oven. | 2. Spread the almonds and hazelnuts onto oven trays and roast them in the oven about 10 minutes or until toasted. | 3. Transfer the hazelnuts to a clean tea towel and rub nuts in tea towel to remove as much of the hazelnut skin as possible. Allow the nuts to cool. | 4. Meanwhile, toast the sesame seeds in a dry frying pan over a low heat, stirring occasionally until they golden brown. Transfer the sesame seeds to a large bowl and allow to cool. | 5. Process almonds and hazelnuts, until chopped finely. Add this to the sesame seeds. | 6. Combine the coriander and cumin seeds in a dry frying pan, cook over low heat, stirring occasionally until fragrant. Again allow this mix to cool. Grind seeds using a mortar and pestle or spice grinder or a mini-mill. | 7. Mix all of the ingredients together and mix well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	2/3	cup	blanched	1284.7467	0.0	0.0	145.3333
hazelnut	2/3	cup		212.8	32.0	0.0	10.672
sesame seed	1/2	cup		684.0	31.428	21.372	57.6
coriander seed	1/4	cup		64.368	11.8778	2.6719	3.8383
cumin seed	2	tablespoons		45.0	5.3088	2.1372	2.6724
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
sea salt	2	teaspoons	flaked	-	-	-	-

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