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1/1 Photo of 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!
Units: US | Metric
Serving Size: 1 (610 g)
Servings Per Recipe: 1