A longer version of this recipe, including lots of photos and variations, can be found on Anna’s website, The Urban Nanna.
Ingredients
100g nuts
50g sesame seeds (white for preference)
10-15g spices (whole is best)
salt and pepper
Method
If your nuts have skins on them (e.g. almonds or hazelnuts), remove these by either blanching or roasting and rubbing between tea towels.
Roast the nuts in the oven until starting to brown. Watch the nuts closely while roasting – they can go from ‘underdone’ to ‘burnt’ very quickly. It is good to stir occasionally.
Set the nuts aside to cool. It’s important to let them cool before chopping them or the heat brings out the oils and you run the risk of getting nut butter rather than chopped nuts.
Toast the sesame seeds in a frying pan until they begin to go golden. Set aside in a mixing bowl.
Toast the spices in a frying pan until they become aromatic (around 1-2 minutes). Allow to cool.
Grind the spices to a coarse finish, using either a coffee grinder or mortar and pestle. Place in the mixing bowl.
Chop the nuts to a coarse finish using either a food processor or a sharp knife. Add to the mixing bowl.
Combine the ingredients and then season with salt and pepper to suit your taste. It should be slightly saltier than you think.
Keep in an airtight jar in the pantry for a couple of weeks, or the fridge if you want it to last longer (the oils in nuts can go rancid/off if left out for too long), or freeze.
The variations on the Urban Nanna website include: lemon myrtle & wild fennel blend; chilli & garlic blend; and original Egyptian blend.
Author
Anna Matilda
The Urban Nanna
Forest Hill