Cream Cheese Balls (Jewish) - cooking recipe

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

Preparation

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.