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Some versions of this Egyptian spice mixture contain pepper and thyme. It is added to lamb stews or mixed with olive oil and used as a bread spread
1/4 cup chopped hazelnuts
1/4 cup sesame seeds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
about 3/4 teaspoon salt
In a dry medium skillet over medium-high heat, stir the nuts and sesame seeds until golden brown but not burnt (about four minutes). Let cool.
Add the coriander and cumin, grind, then stir in the salt.
Store in an airtight container for up to one week.
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