Cream Cheese Balls (Jewish)

Total Time
25mins
Prep
25 mins
Cook
0 mins

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.

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Ingredients

Nutrition

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.
Most Helpful

5 5

Mmm, what a wonderful bite-sized treat! The great flavour combinations and lovely presentation make this the perfect party food. But the recipe is also easy and quick, so what's not to love?! :)
My sis and me had this with crudites as a light dinner and loved it. YUM!
The only change I made was to use chopped pumpkin seeds in place of pistachios as I was out the latter. They added a nice earthy note.
THANK YOU SO MUCH for sharing this winner with us, Syd!
Made and reviewed for PRMR Tag Game January 2012.

5 5

Yum! The toasting of the spices along with not grinding them too much gives this a wonderful nutty / slightly crunchy texture on the outside which was great contrast against the cream cheese center. I used raw pistachios so toasted them whole along with the herbs and then ground them all together in the mortar.