Bene Wafers

45 minutes Prep: 15 minutes Cook: 30 minutes

243 calories per serving view nutrition facts

1 dozen suggest servings

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Ingredients

1/4	cup	white sesame seeds
2	tablespoons	sesame seeds
1	cup	flour, all-purpose
1/4	teaspoon	celery salt
1 1/2	teaspoons	cayenne pepper
1	pinch	chili powder
1/4	cup	butter
1	tablespoon	water
1	tablespoon	buttermilk

Directions

Place white and black sesame seeds on a sheet tray, place in oven for about 10 minutes until lightly toasted 8-10 minutes or until lightly golden, remove from oven and let cool.

In a bowl place flour, celery salt, cayenne pepper, chili powder and butter in a bowl.

Work with fingers until the mixture resembles a coarse meal.

Add the seeds, water and buttermilk . Mix until the dough is smooth.

Roll the dough out on a flavored surface about 1/8 to 1/4 inch thick cut into 3/4 to 1 inch rounds.

Place on an ungreased baking sheet.

Bake at 350 degrees F. for 10-12 minutes, let cool.

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Nutrition Facts

Serving Size 58g

Amount per Serving

Calories 243 52% of calories from fat

	% Daily Value*
Total Fat 14.0g	22%
Saturated Fat 8.0g	38%
Trans Fat 0.0g
Cholesterol 31mg	10%
Sodium 234mg	10%
Total Carbohydrate 25.0g	8%
Dietary Fiber 1.0g	6%
Sugars 0.0g
Protein 4.0g	9%

Vitamin A	10%		Vitamin C	1%
Calcium	6%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ceviche

You've probably gotten this message already: Don't drain the lime juice!!! Ceviche is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call "limon"), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition. You might be interested in putting all of them as a sub-section. Truly yours, Alexis Valencia.