From the moment I read the below spice list this recipe was immediately on my list of recipes to try for this months The Cookbook Guru. Fragrant and not too overpowering in its proportions, featuring my favourite spice cardamom, I was fascinated to see what it would be like. The result was something akin to dukka. I’m sure its going to be wonderful sprinkled onto some fresh tomato or avocado, or perhaps even used to season my next batch of roasted vegetables. I haven’t yet found the recipe in the book that employ this mix, but I can ultimately picture the fragrant salt generously sprinkled over some homemade labna (soft cheese), spread onto a piece of middle eastern flat bread and rolled into a cigar shape. Add a glass of red wine and this could be a fabulous start to a meal of middle eastern style mezze for a group of friends at your table.
The Cookbook Guru is an online book club where a group of bloggers create, bake, cook and generally get inspired by the chosen cookbook of the month. This month’s book is Saha by Greg and Lucy Malouf. To share in the middle eastern feast that will be this month make sure that you follow along here.
* sourced from Saha by Greg and Lucy Malouf
- 1/2 tsp cumin seeds, ground
- 1/2 tsp coriander seeds, ground
- 1/2 tsp cardamom seeds, ground
- 1/2 tsp fennel seeds, ground
- 1/2 tsp nigella seeds, ground
- 1/2 tsp sesame seeds, toasted
- 2 tbl sp sea salt.
Place ground spices, toasted sesame seeds and salt into a frying pan and gently warm through so they merge into one fragrant powder. Store in an airtight jar for up to 6 months.
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