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Serves pea Makes 1 jar Clock icon 10 minutes
Super easy heady Egyptian spice mix which will give an instant hit of savouriness to your soft boiled egg, roasted cauliflower, soup or summer salad.

4 Farmdrop products in this recipe

£ 6 .60
4 items.

Here's how you do it

  1. Preheat the oven to 180°C. Roast the hazelnuts for 5-10 minutes, until they are golden, then tip into a tea towel. Gather the ends of the towel together so the nuts can't escape and rub the hazelnuts so most of the skins come off. Transfer to a chopping board and finely chop them with a knife.
  2. Toast the cumin, coriander and sesame seeds, then bash together with a pestle and mortar (you can use a food processor, but you don't want dust!)
  3. Combine all the nuts and spices together.
  4. Put into an airtight jar and use within a month.


  • 125g hazelnuts
  • 125g sesame seeds
  • 3 tbsp coriander seeds
  • 3 tbsp cumin seeds
  • 2 tsp ground black pepper
  • 2 tsp sea salt

Suitable for

  • Vegetarians
  • Vegans
  • Gluten free
  • Dairy Free