Ingredients
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1 tablespoon cumin seed
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1 tablespoon coriander seed
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2 teaspoons ground cinnamon (or a 10cm stick cinnamon)
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3 garlic cloves, chopped
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1 tablespoon mild paprika
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2 tablespoons honey
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3 tablespoons light olive oil
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1 teaspoon fresh ground black pepper
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2 teaspoons ground sumac (or zest of 1 large lemon)
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6 parsley sprigs, finely chopped (thick sprigs)
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6 coriander sprigs, finely chopped (cilantro, thick sprigs)
Instructions
- Heat a frying pan and dry-fry the cumin and coriander seeds with the cinnamon until aromatic. Grind with a pestle and mortar, or in a spice grinder. Then either put all the ingredients in a blender and whiz them up, or pummel the whole lot in the pestle and mortar, adding one ingredient at a time in the above order. Keeps well, refrigerated for a week.