Komino Spice Blend
This blend is great for dry marinating a whole rack of lamb before roasting it; serve it with yogurt sauce made with a pinch of the blend. It also adds a warm, savory element to Israeli couscous.
Category
Spice Blend
Servings/Yield
Makes about 3 tablespoons/22 grams
Author
Lior Lev Sercarz from The Spice Companion
Ingredients
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1 1/2 tablespoons/10 grams cumin seeds, toasted and coarsely ground
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1 tablespoon/5 grams coriander seeds, toasted and coarsely ground
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1/2 heaping teaspoons/5 grams caraway seeds, toasted and coarsely ground
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1 teaspoon/1 gram crushed dried oregano leaves
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scant 1/2 teaspoon/1 gram black peppercorns, coarsely ground
Directions
Weigh (preferable) or measure out the spices individually.
Toast the cumin and coriander and caraway seeds in a skillet over medium heat. Stir constantly and stop when the spices smell fragrant. Remove to a cool bowl.
Grind all spices except oregano together in a dedicated spice grinder. We like this one.
Mix ground spices together in a bowl with oregano. Store in an airtight container.
Recipe Note
Recipe from "The Spice Companion" by Lior Lev Sercarz.
Photo © Thomas Schauer
Questions? Contact helen@laboiteny.com
