My Seedy Mix has turned out to be a popular condiment in my household. It adds crunch, a dose of flavor, and a boost of protein to all kinds of salads and vegetables. Use it as a finishing garnish (it’s more interesting than parsley). The original Seedy Mix was posted last April and has been undergoing some alterations over the past few months. Here is the updated and improved recipe:
Daughter of Seedy Mix
- 1/3 cup sunflower seeds
- 1/3 cup sesame seeds
- 1/3 cup of hulled pumpkin seeds
- 2 tablespoons poppy seeds
- 2 teaspoons nigella seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon of black mustard seeds
- 1/2 teaspoon of Urfu Biber pepper
- 2 teaspoons dried onion flakes
- 2 teaspoons dried garlic flakes
- 2 teaspoons sea salt
- Preheat the oven to 350 degrees F.
- Put the sunflower and sesame seeds in a shallow oven proof plate like a metal pie plate. Toast in the oven until golden, shaking the plate a few times. This will take about 8-10 minutes. Pour into a medium bowl to cool.
- Heat a small dry frying pan on medium heat, add the poppy seeds and toast for 5 minutes. Remove them to the bowl with the sunflower and sesame seeds.
- Add the nigella seeds to the skillet and toast for 2 minutes. Remove to the bowl with the other seeds.
- Add the cumin and mustard seeds to the skillet and toast for another 1 to 2 minutes until golden. You might want to cover the skillet with a splatter screen as the mustard seeds will jump around. Add to the bowl with the rest.
- Add the onion, garlic, Urfu Biber, and salt to the bowl. Stir to mix. Cool completely.
- Once cool, transfer to a jar with a tight lid.
Sprinkle the seeds over vegetables or scrambled eggs, salad, roast chicken, or anything needing an extra embellishment. I couldn’t resist them as a quick snack while I was preparing dinner.