CHEF JEFF — ONE BYTE AT A TIME: Toasted Sesame Cumin Matzohs
By: Herald Staff Reports,
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.