Cream Cheese Balls (Jewish) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe, from The Essential Book of Jewish Festival Cooking, eventually surfaced in the Food Section of the 27 May 2009 issue of the Los Angeles Times. Ingredients:
2 tablespoons sesame seeds |
1 teaspoon whole coriander seed |
1/2 teaspoon cumin seed |
1/2 teaspoon nigella seeds (or black sesame seeds) |
1 cup cream cheese, chilled |
1/8 teaspoon sea salt |
2 tablespoons pistachio nuts, toasted, finely chopped |
Directions:
1. In a dry frying pan over medium heat, toast together the sesame, coriander, cumin & nigella seeds 3 to 4 minutes or until fragrant, stirring or shaking the pan often.
2. Grind the seeds with a mortar & pestle or process BRIEFLY in a coffee grinder (but not so long that the sesame seeds release a lot of oil).
3. Oil your hands to prevent the cheese from sticking, then roll the cheese into 1-inch balls & chill uncovered on a greased baking sheet.
4. In a small bowl, mix the sesame seasoning with the salt & chopped pistachio nuts, then roll the cheese balls in the mixture until well covered.
5. Serve immediately, or cover & chill on a wax-paper-lined baking sheet until ready to serve.
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