Sides
Roasted Almonds with Salt (Shkedim Tsalui)
sjfegan
Ingredients
- 280g (2 cups) Raw almonds
- 1 tbsp olive oil
- 1 tsp salt
Method
- Preheat the oven to 180°C (350°F).
- Toss the almonds with the olive oil and salt.
- Spread on a baking tray in a single layer.
- Roast for 12–15 minutes, stirring once, until golden and fragrant.
- Let cool slightly before serving.
Introduction: Simply roasted almonds lightly salted, a common and beloved accompaniment reflecting Carthage’s productive orchards.
Cultural Background: Almonds were among the many tree crops cultivated successfully across Carthaginian agricultural land, roasting them simply a common way to prepare and enjoy this nutritious, widely available nut.
Tips: Stir the almonds partway through roasting for even browning. Watch closely toward the end, as nuts can go from golden to burnt quickly.
Variations: Add a pinch of ground coriander seed for extra flavour. Serve alongside olives and cheese for a fuller spread.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: Not applicable — served at room temperature.
Nutrition: Per serving (approx.): 200 kcal, 7 g protein, 17 g fat, 6 g carbohydrate.
FAQs:
Q: Were almonds cultivated in Carthaginian territory?
A: Yes, almond trees were among the many productive crops grown across the fertile agricultural land controlled by Carthage, contributing to the region’s renowned agricultural wealth.
Q: How were almonds typically enjoyed?
A: Roasted and lightly salted as a simple snack, or incorporated into both savoury and sweet dishes across ancient Mediterranean cuisine.
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