Bayd Maslooq Ma'Kamoon

READY IN: 15mins
Recipe by COOKGIRl

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!

Top Review by Dienia B.

loved this for breakfast

Ingredients Nutrition

Directions

  1. I replaced one pinch of regular salt with Salish smoked salt.
  2. In a serving bowl mix together the salt and cumin powder.
  3. 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.

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