Cream Cheese Balls (Jewish)
Ready In: 25 mins
Serves: 15
Yields: 15 cheese balls
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
- 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.
- 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).
- Oil your hands to prevent the cheese from sticking, then roll the cheese into 1-inch balls & chill uncovered on a greased baking sheet.
- 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.
- Serve immediately, or cover & chill on a wax-paper-lined baking sheet until ready to serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off