Fragrant salt

Fragrant salt

By
From
New Middle Eastern Food
Makes
60 g
Photographer
Mark Roper

Little bowls of spiced salts are wonderful to have on the table for dipping, or sprinkling on food as it is eaten. Fragrant salts can be rubbed onto meat and the skin of poultry before grilling or frying. We also use them in curing and pickling solutions.

The recipe below is for coriander salt, which we serve with crisp Egyptian pigeon. Reverse the quantities of coriander and cumin to make cumin salt, which is equally delicious—especially North African-style, with hard-boiled eggs.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Lightly roast, grind and sieve 4 tablespoons coriander seeds and 2 teaspoons cumin seeds. Grind 3 tablespoons sea salt to a fine powder. Heat a non-stick frying pan and warm the salt, coriander and cumin powders together so they merge into one fragrant powder. Allow to cool, then store in an airtight jar for up to 3 months.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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