This Egyptian delicacy is perfect for using as a crust when grilling fish or chicken but can also be enjoyed as a side dish, with olive oil and crusty bread.
Makes: about 350g. Can be stored and used when needed.
Ingredients
- 100g almonds
- 60g pine nuts
- 20g sesame seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- pinch chilli powder
- 1 teaspoon mixed peppercorns
Method
Dry roast the almonds, pine nuts and sesame seeds over medium heat. Leave to cool, then tip into a food processor along with the other ingredients (you can use a mortar and pestle if you have the strength). Blend to a rough granular mixture, don’t blend too much or you’ll end up with a paste. Store in an airtight container. Use as a rub for fish or chicken, or simply enjoy drizzled with olive oil and served with crusty bread.
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