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PdfGrind pink peppercorns in a spice grinder or small food processor until finely ground.
Add rose petals and pulse until the petals are crushed into very small pieces.
Transfer the pepper and rose petals to a small mixing bowl and add sumac, ground cumin, toasted sesame seeds and Urfa pepper.
Stir together until well combined and store in an airtight container for up to 3 weeks. Use this aromatic sweet-spicy mixture on seafood and meat.