CHEF JEFF — ONE BYTE AT A TIME: Toasted Sesame Cumin Matzohs

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This recipe, adapted from one in “Jewish Holiday Cooking” by Jayne Cohen, is appropriate for Hanukkah, which starts today at sundown.

Toasted Sesame Cumin Matzohs

2 tablespoons sesame seeds

2 teaspoons cumin seeds

½ teaspoon coarse salt

¼ cup extra-virgin olive oil

6 whole-wheat or plain matzohs

Heat oven to 400 degrees. Place sesame seeds in a small ungreased heavy skillet; toast over medium-high heat, stirring or shaking pan constantly, just until fragrant and light gold, 1 to 2 minutes. Do not allow to brown. Transfer seeds to mortar or bowl.

Toast cumin seeds in skillet until fragrant, 1 to 2 minutes. Add them to the mortar. Let cool slightly. Add salt. Crush coarsely with pestle or wooden spoon or pulse a few times in an electric spice grinder.

Transfer spice mixture to small bowl; stir in olive oil. Brush tops of matzohs generously with the mixture. Bake until fragrant, puffed slightly and just beginning to curl at the brown edges, about 5 minutes. Serve warm.

Yield: Serves 6.

Approximate nutritional analysis per serving: 211 calories, 12 grams fat (2 grams saturated fat), 13 milligrams cholesterol, 22 grams carbohydrates, 4 grams protein, 243 milligrams sodium, 2 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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