An Egyptian blend of toasted seeds, nuts, and spices, popular in Turkey as well.
Get: Look in your store’s spice aisle, or go to worldspice.com—better yet, make your own (below).
Try: Sprinkle over olive oil for a totally addictive bread dunk, toss into green salad with orange slices, or scatter generously over cooked squash or cauliflower.
From chef Matthew Dillon
Makes: 1 cup | Time: 25 min.
Toast 6 tbsp. sesame seeds in a frying pan over medium-low heat until golden, 5 minutes. Pour into a bowl. Toast 1/4 cup coriander seeds and 1 tbsp. cumin seeds in pan until cumin is a shade darker, 2 to 3 minutes; pour into bowl. Let cool. In a spice grinder or mortar, coarsely grind seeds in batches with 1/4 cup roasted, salted pistachios, 2 tbsp. roasted hazelnuts, 1/2 tsp. kosher salt, and 1/8 tsp. peppercorns. Keeps 1 month.