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Recipeother Vegetarian

Bayd Maslooq Ma Kamoon

printed in the cookbook 'from the land of figs and olives'. i also introduced a little bit of us pacific northwest to this recipe with the use of a very small amount of salish smoked salt however the smoked salt is optional. also, i dry roasted cumin seeds in a cast iron skillet and ground the seeds to a fine powder. a typical moroccan street vendor food. super easy!

3 ingredients3 preparation steps
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Ingredients

  • salt
  • cumin
  • hard-boiled eggs

Preparation

  1. 1i replaced one pinch of regular salt with salish smoked salt
  2. 2in a serving bowl mix together the salt and cumin powder
  3. 3to serve : the hard boiled eggs whole accompanied by the bowl of salt and cumin or as we did the eggs were sliced in half and garnished with the cumin salt