A tray of Yemenite Ja'ala, roasted, spiced nut and seeds.

Yemenite Ja’ala {Roasted Nut and Seed Mix}

  • Author: RebeccaBlackwell
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 3 1/2 cups


A delicious mix of nuts, seeds, & spices, roasted until crunchy and flavorful. Ja’ala makes a healthy snack and adds flavor and crunch to any kind of salad, especially the classic Israeli Chopped Salad.


  • 2 1/2 cups raw nuts (such as almonds, hazelnuts, cashews, pistachios, peanuts, and pecans) *see note
  • 1 cup raw seeds (such as pumpkin, sunflower, and sesame seeds)
  • 2 tsp granulated sugar
  • 2 tsp smoked paprika
  • 2 tsp granulated onion (onion powder)
  • a dash or two of cayenne pepper
  • 1 tsp kosher salt
  • 2 tsp extra virgin olive oil
  • 1/4 cup boiling water


  1. Heat the oven to 300 degrees (F). Line a baking sheet with a piece of parchment paper.
  2. Add all the nuts, seeds, and spices to a large bowl and stir to mix. Add the olive oil and boiling water and stir until all the nuts and seeds are evenly coated.
  3. Spread the mixture out onto the parchment covered baking sheet in an even layer – spread them out, but make sure they are touching so they clump together.
  4. Roast the nuts for 30-45 minutes. *Roasting time will vary based on the combination of nuts and seeds you choose. The nuts should feel dry to the touch and taste toasty. Check them at 30 minutes, then continue to roast until they are dry and toasted.
  5. Remove from the oven and let cool completely on the baking sheet. Store Ja’ala in an airtight container at room temperature. (*See note)


  • Adapt the mix to your personal tastes, adding the nuts and seed you like in whatever proportions you prefer them. What’s more important than the kinds of nuts and seeds you choose is that there are a variety of flavors, sizes, shapes, and textures. 
  • Ja’ala should keep for months, but if you live in a humid climate, the Ja’ala might get a bit stale and soggy. No worries – just re-toast them on a baking sheet in a 300 degree oven for about 10 minutes to crisp them right back up again.