You can serve these scrambled egg alongside crispy bacon slices, toast bread, any salad you prefer, it is wonderful. The melting Mozzarella is a great addition as well, I mean, is there a time when cheese isn’t a good addition? If you didn’t try by now you should definitely try at least once to see how delicious it is.

I didn’t add seeds in these scrambled eggs just because they are healthy and nutritious, I really love to add them as they give a wonderful flavor and texture. I usually like to add seeds in salads, breads, crackers, anything that might work in and bring more nutrients to their meal. I always feel so good after they eat, as I know they had a good healthy meal. My daughters really love eggs prepared this way. Lately it has been one of my favorite ways of preparing eggs.Īdding seeds to eggs is a great way of giving seeds to kids, especially sesame or flax seeds which are harder to be accepted by themselves. We make these Scrambled Eggs with Sunflower Seeds pretty often for breakfast. My simple method gets the sesame to cling easily to the cookies, and then gets the cookies done and into your mouth-and onto your lap, your chair, your keyboard-in no time.Jump to Recipe Jump to Video Print Recipe Many methods I tested called for mixing the sesame with honey and somehow spreading that mixture or dipping the dough in it. Al-Khyam’s sesame biscuit cookies are shaped in a beautiful “S,” a style I’d like to replicate (you know I love detail) but that’s an effort that is nowhere near necessary to find our way to sesame biscuit-loving perfection. Here’s a darn good start, a simple dough formed into a ball, flattened and dipped in sesame, then baked until dry and crunchy. Those are similar to what I was aiming for, but not quite, and for now I need to satisfy my straight-up sesame cookie obsession. There is a classic Middle Eastern cookie called barazek that is one side sesame, the other pistachio, and I noticed the recipe for that on the bag of sesame seeds from Ziyad. I’ve been itching to figure those biscuits out, missing them so very much from my repertoire of yum. I’m pretty sure that whoever is using the keyboard now that I had at my desk in my office in Chicago finds sesame seeds in it every now and then. Didn’t matter that the crunchy cookie would drop its crumbs in my lap with every bite. These are cookies that define addictive, for their crunchy texture and serious sesame flavor.ĭidn’t matter that the toasty sesame seeds, which form unabashedly the exterior layer of the biscuit (more the better), shatter and get all over the car seat. I tried to save just a few to eat at my desk at work during the week. Among the best of those treats were the sesame biscuits, a box of what had to be 20 cookies that I would buy and eat a great many, too many, on the “big drive” back to down the city to my condo in Lincoln Park. I believe they need salt water to develop. boncros If they are nerite eggs, nothing is going to happen with them. Are these eggs or should I be worried Freshwater Share Sort by: Best. I loved tinkering around in there making discoveries of new and interesting Lebanese treats that hadn’t made it to me other ways, through the family. My whole tank is covered in little sesame seed things. It’s a showstopper kind of a place, a gem. George Mounsef, who owns Al-Kyham, is Lebanese, and he imported the pita-making machine from Lebanon himself. Here too that I realized that the thin pita bread that is my heaven is made that way by machine, and by machine only. It was here that I had knafeh for the first time, and here that I made an appearance on WTTW, on a show about delicious Chicago that still runs today. There is a whole strip Middle Eastern shops, but Al-Khyam is over the top with its imported groceries and a bake shop extraordinaire. Distance is all relative, that’s for sure, and that ride always seemed like an effort, like traveling, like a pack-your-bags kind of a trip. I used to travel what seemed like a major hike north in Chicago to get my hands on the sesame biscuits at Al-Khyam up on Kedzie. Keep the cookies in an airtight container. So crisp, light, and nutty, they are a perfect combination of flavor and texture. If there is one cookie I want to eat every single day, it’s my crunchy sesame seed cookies.

Little sesame seed looking eggs