Ajil
- Level: Easy
- Yield: 6 cups (salty ajil); 8 cups (sweet ajil)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 393
- Total Fat
- 31
- Saturated Fat
- 4
- Carbohydrates
- 23
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 96
- Total: 10 min
- Active: 10 min
Ingredients
Salty Ajil:
2 cups roasted and salted unshelled pumpkin seeds
1 cup roasted almonds
1 cup roasted cashews
1 cup roasted hazelnuts
1 cup roasted unshelled pistachios
Sweet Ajil:
1 cup dried apricots, halved
1 cup dried figs, halved
1 cup roasted almonds
1 cup roasted cashews
1 cup roasted hazelnuts
1 cup raw walnuts
1/2 cup dried mulberries (see Cook’s Note)
1/2 cup black raisins
1/2 cup sultanas (see Cook's Note)
Directions
- For the salty ajil: Place the pumpkin seeds, almonds, cashews, hazelnuts and pistachios in a large bowl and stir together with a large spoon. Cover and store in an airtight container in a cool, dry place for up to 2 weeks.
- For the sweet ajil: Place the dried apricots, dried figs, almonds, cashews, hazelnuts, walnuts, dried mulberries, raisins and sultanas in a large bowl and stir together with a large spoon. Cover or store in an airtight container in a cool, dry place for up to 2 weeks.
Cook’s Note
Dried mulberries are very common in ajil, but if you can’t find them, simply add more raisins. Sultanas are dried seedless green grapes that are slightly smaller, sweeter and lighter in color than golden raisins.