Appetizers > Middle Eastern Recipes > Dakka >
Egyptian nutty herb dip
1 C shelled pistachio nuts
1 C almonds
1 TBS whole coriander seeds
1 TBS whole cumin seeds
1/2 tsp. dried thyme
1/4 C sesame seeds
1/4 tsp. sea salt
Spread pistachio nuts and almonds in a single layer on a cookie sheet; toast in a hot oven for about fifteen minutes, stirring frequently to prevent burning. Toast seeds in the same manner. Cool nuts and seeds; combine with remaining ingredients in a food processor. Process mixture until it resembles small breadcrumbs; the result should be dry and crumbly, not a paste.
Suggestion: Serve with flatbread.
Food Fare Culinary Collection: Arabic Cookery
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