INGREDIENTS:

1 Tbsp Coriander Seeds
2 tsp Cumin Seeds
1 tsp Fennel Seeds
1/2 tsp Anise Seeds
1/2 tsp Smoked Sea Salt
1/4 Cup Sesame Seeds
4 tsp Aleppo chile, Crushed
1/4 tsp Black Pepper, Ground
1 Tbsp Sumac
2 Tbsp Dried Thyme

STEPS:
In a nonstick pan over medium-low heat, toast the coriander, cumin, fennel, and anise for 90 seconds. Transfer toasted spices, along with the salt, to a mortar and pestle or spice grinder.

Place sesame seeds in the pan and toast for 2 minutes. Add Aleppo chile and black pepper, and continue to toast an additional 30 seconds. Add the toasted sesame seeds, chile, and pepper to the mortar and crush slightly.

Add the sumac and thyme. Mix well.

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