Cold appetizers · The home kitchen
Middle Eastern Mixed Nuts
A warm bowl of mixed nuts invites guests to settle in while the rest of dinner comes together. Almonds, cashews, walnuts and pumpkin seeds provide a range of textures, with cumin and paprika adding gentle warmth. Toast them carefully and let them cool so their natural crunch can develop fully. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Middle Eastern Mixed Nuts recipe
- Serves
- 8
- Prep
- 10 min
- Cook
- 20 min
- Rest / chill
- 20 min
- Total
- 50 min
Ingredients
- 300 g mixed raw unsalted almonds, cashews and walnuts
- 60 g raw pumpkin seeds
- 15 ml olive oil
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp sweet paprika
Method
Heat oven to 160°C/325°F. Toss nuts and seeds with oil, salt and spices.
Spread on a lined tray and roast 15–20 minutes, stirring every 5 minutes, until fragrant and lightly golden.
Cool completely on the tray for 20 minutes before serving or sealing in an airtight container.
Make it your own.
- Nuts continue to darken briefly after leaving the oven.
- Use unsalted nuts to control seasoning.