Preheat oven to 325°. Spread sesame and sunflower seeds in a pie pan and bake, shaking twice, until light golden, 7 to 8 minutes. Pour into a bowl.
In a frying pan over medium heat, toast the following in turn until fragrant and slightly darker, and add to bowl: poppy seeds, 5 minutes; nigella seeds, 2 minutes; caraway seeds, 1 minute.
Stir in dried onion flakes, dried garlic flakes, and sea salt. Stir before using.
*Find nigella seeds (aka charnushka and kalonji) at Indian markets and penzeys.com. Find onion and garlic flakes in the spice aisle.
Around the Fire (Ten Speed Press, March 2016); Ox restaurant, Portland
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