Ingredients

1 cup of shelled pistachio nut

1 cup almond

1 tablespoon whole coriander seed

1 tablespoon whole cumin seed

1/2 teaspoon dried thyme

1/4 cup sesame seeds

1/4 teaspoon salt

Method

1 First, toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.

2 Toast the spice seeds and sesame seeds separately in the same way.

3 Cool and combine with the remaining ingredients in a food processor.

4 Grind the mixture until it resembles small breadcrumbs.

5 The mixture should be very dry and crumbly, not a paste.

6 Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.

Cooks Comments and Tips

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