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  • about 3/4 cup
  • Easy
  • Fat conscious Vegan recipe collection


  • 1/4 cup sesame seeds
  • 1/4 cup chopped hazelnuts or almonds
  • 3 tablespoons coriander seeds
  • 2 tabtablespoons lespo cumin seeds
  • 1/2 teaspoon salt
  • Optional extras
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon ground cinnamon

Cooking Instructions

Dry-fry the sesame seeds and nuts in a pan on top of the stove for a few minutes, stirring all the time, until golden brown, but not burnt. Remove and cool. In a clean pan dry-fry the coriander and cumin seeds (and peppercorns, if using) until fragrant and starting to pop.
Grind in a clean coffee grinder or special spice grinder. Add salt to taste. Add cinnamon, if using.
Keeps well in a sealed container. Store in the refrigerator for longer periods.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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