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
Here's how you do it
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.
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!)