Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------EGYPT--------------------------------
4 oz Sesame seeds 1 oz Cumin seeds
3 oz Hazelnuts or 1 ts Salt
-roasted chick peas 1/2 ts Black peppercorns
2 oz Coriander seeds 1 ts Dried wild thyme or mint

Dry roast the sesame seeds until lightly browned. Remove from pan.
Roast the hazelnuts for about 5 minutes and remove their skins (chick
peas fo not need further roasting), then roas tthe coriander and
cumin seeds until they darken. Cool; combine all the ingredients, and
pound or process to a coarse powder. Stored in an airtight container,
it will keep for 3-4 months in a cool place. To use: dip bread into
olive oil, then into the spice mixture.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 109
Submitted By DIANE LAZARUS On 02-17-95

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