Ingredients
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1
-
2
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12
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-
-
-
-
-
-
-
-
-
-
-
Directions
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!, loved this for breakfast
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Steps
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1
Done
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I Replaced One Pinch of Regular Salt With Salish Smoked Salt. |
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2
Done
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in a Serving Bowl Mix Together the Salt and Cumin Powder. |
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3
Done
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to Serve (2 Ways): 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. |
