13 February 2013



1/2 cup sesame seeds
1 tsp salt


in a large, dry skillet toast sesame seeds over medium heat until the seeds are fragrant and light golden (moving the pan often).
once its cooled transfer to a mortar and grind the seeds until coarsely ground. add salt and mix well.
transfer into an airtight container; don´t refrigerate. use within one month.

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