Roasted Nuts

Written by Beth Hrusch
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Roasted nuts have been an essential part of Arabic cooking for thousands of years. They are eaten by themselves and added to recipes both sweet and savory. Commonly used nuts are almonds, cashews, hazelnuts, pistachios, chestnuts and pine nuts. These nuts are roasted over fire to bring out their favor, then sold by the pound.

Roasted Nuts are Full of Flavor

As in other parts of the world, the Middle Eastern peoples enjoy roasted nuts as snacks. They are often salted and flavored. Barbeque almonds and honey-roasted peanuts are popular. Pine nuts and chick peas can be added to desserts and dishes or eaten out of the bag. Roasted hazelnuts are found in flaky pastry desserts such as baklava and ataif, or pancakes stuffed with nuts and served with syrup.

For snacking, mixed nuts combine the favorite nuts from Arab cuisine in one bag. They are salted and sold at Arabic stores. Pistachios from California and Turkey are featured in puddings and desserts, but also make excellent treats on their own. Their rich flavors enhance any recipe.

Roasted nuts have more flavor naturally. The roasting process brings out their rich aroma and taste, making them the perfect appetizers or ingredients in Middle Eastern recipes. Whether they are ground, shelled, salted or mixed together, nuts are a tasty, crunchy way to snack and add enjoyment to your favorite Arabic meals.

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