Add a little Middle Eastern exotica to your meal.  Too easy!   Usually served with cubed French bread dipped in olive oil, this is also good on green salads or cooked squash or cauliflower.  I have even breaded chicken with it – nice crunchy crust.

Ingredients:

• 6 Tab sesame seeds
• ¼ c coriander seeds
• 1 Tab cumin seeds
• ¼ c roasted, salted pistachios
• 2 Tab roasted hazelnuts
• ½ tsp kosher salt
• 1/8 tsp peppercorns

Directions:

1. Toast sesame seeds in a small frying pan over medium-low heat until golden, 5 minutes.
2. Pour into a bowl.
3. Toast coriander and cumin seeds in pan until cumin is a shade darker, 2 to 3 minutes.
4. Pour into bowl. Let cool.
5. Grind seeds coarsely part at a time in a spice grinder or mortar with pistachios, hazelnuts, salt, and peppercorns.

Serves: Makes about 1 cup

Source: Sunset Magazine