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


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a