4 Serves
20 Mins
In a dry skillet, toast the hazelnuts, sesame seeds, coriander seeds, and cumin seeds over medium heat until fragrant and lightly golden.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
268 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
123 mg / 420 mgPhosphorus
205 mg / 1,250 mgPotassium
375 mg / 4,700 mgSodium
154 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Transfer the toasted mixture to a mortar and pestle and grind until coarsely crushed, ensuring a textured consistency.
Season the mixture with salt and black pepper to taste, then store or serve immediately.
25
g95
g20
g
Yemeni
