With just a few ingredients from the eastern side of the sea, you can give familiar dishes––even burgers––an exotic spin
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.