Once you've made this fragrant, nutty Egyptian seasoning blend from chef Matthew Dillon of Sitka & Spruce in Seattle, you can keep it on hand to add eastern Mediterranean flair to all sorts of dishes. Sprinkle it over olive oil for an addictive bread dunk, toss it into green salad with orange slices, or scatter it generously over cooked squash or cauliflower. Keeps airtight up to 1 month.
This recipe goes with Kabocha Squash with Dukkah and Cider Molasses
Sunset FEBRUARY 2013
1. Toast sesame seeds in a small frying pan over medium-low heat until golden, 5 minutes. Pour into a bowl. Toast coriander and cumin seeds in pan until cumin is a shade darker, 2 to 3 minutes; pour into bowl. Let cool.
2. Grind seeds coarsely part at a time in a spice grinder or mortar with pistachios, hazelnuts, salt, and peppercorns.
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