Cream Cheese Balls (Jewish)

• 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

1. 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.
2. 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).
3. Oil your hands to prevent the cheese from sticking, then roll the cheese into 1-inch balls & chill uncovered on a greased baking sheet.
4. 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.
5. Serve immediately, or cover & chill on a wax-paper-lined baking sheet until ready to serve.

sesame seeds, whole coriander seed, cumin, nigella seeds, cream cheese, salt, pistachio nuts

Taken from www.food.com/recipe/cream-cheese-balls-jewish-375061 (may not work)