© Michael Graydon & Nikole Herriott
Active Time
N/A
Total Time
10 MIN
Yield
Serves : 3/4 cup

This nutty Egyptian spice blend from Christopher Bates at FLX Table in the Finger Lakes is our go-to garnish for roasted vegetables, rich braised meats and grain dishes. It’s also great with olive oil–dipped bread. Slideshow: More Almond Recipes

How to Make It

Step

In a small skillet, toast the sesame, coriander and cumin seeds over moderately low heat until fragrant, about 3 minutes. Transfer to a mini food processor and let cool slightly. Add the cashews, almonds, lemon zest and salt and pulse until finely chopped.

You May Like