Ingredients for Cream Cheese Balls Jewish
- 1 tablespoon sesame seeds
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon nigella seeds
- 8 ounces cream cheese
- ½ teaspoon salt
- ¼ cup chopped pistachios
- vegetable oil
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How to Make Cream Cheese Balls Jewish
- In a dry frying pan over medium heat, toast 1 tablespoon sesame seeds, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, and ½ teaspoon nigella seeds for 3-4 minutes, or until fragrant, stirring frequently.
- Grind the toasted seeds using a mortar and pestle or a coffee grinder until finely ground.
- Lightly oil your hands with vegetable oil. Roll 8 ounces of cream cheese into 1-inch balls. Place the balls on a greased baking sheet and chill uncovered for at least 30 minutes.
- In a small bowl, combine the ground seed mixture with ½ teaspoon salt and ¼ cup chopped pistachios.
- Roll each chilled cream cheese ball in the seed and pistachio mixture until completely coated.
- Serve immediately or chill, covered, on a wax-paper-lined baking sheet until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
15g
Carbs
0g
