Cream Cheese Balls Jewish

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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.

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Steps

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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.

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Grind the seeds with a mortar & pestle or process briefly in a coffee grinder.

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Oil your hands to prevent the cheese from sticking , then roll the cheese into 1-inch balls & chill uncovered on a greased baking sheet.

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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.

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Serve immediately , or cover & chill on a wax-paper-lined baking sheet until ready to serve.

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Ingredients

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sesame seeds, whole coriander seed, cumin seed, nigella seeds, cream cheese, sea salt, pistachio nuts