World Cuisine

  • 125 g (4 oz) whole almonds
  • 2 tablespoons ghee or smen (see page 20)
  • 2 tablespoons macadamia nuts, halved
  • 2 tablespoons cashew nuts, halved
  • 125 g (4 oz) ready-to-eat dried apricots
  • 125 g (4 oz) ready-to-eat pitted dates
  • 1–2 teaspoons finely chopped dried red chilli
  • grated rind of 1 lime
  • small bunch of coriander, finely chopped
  • salt

Put the almonds in a bowl and pour over enough boiling water to cover. Leave for 5 minutes, then drain, refresh under cold running water and drain again. Using your fingers, rub the skins off the almonds, then cut the nuts in half.

Heat the ghee or smen in a large, heavy-based frying pan over a medium heat, add the nuts and dried fruit and cook, stirring, for 4–5 minutes until the nuts begin to colour. Toss in the chilli and lime rind and cook for a further 2–3 minutes, then season with salt and stir in the coriander. Serve immediately.

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