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Recipe Category: Soup
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Ingredients
Makes about 1¼ cups
- 1 cup plain Greek yogurt
- ¼ preserved lemon, pulp discarded, peel thoroughly rinsed and minced
- 1 tablespoon chopped fresh flatleaf parsley or cilantro
- 1 tablespoon fresh lemon juice or preserved lemon juice from jar
- ½ teaspoon finely grated lemon zest
- ¼ teaspoon sea salt
Method
- Place all ingredients in a small bowl and stir with a fork until thoroughly blended
- Cover and refrigerate for at least 1 hour to let the flavors develop before using
- Keeps in an airtight container in the refrigerator for up to 1 week
- Cumin seeds are used for their distinctive aroma in North African, Middle Eastern, Western Chinese, Indian, Cuban, Brazilian, and Northern Mexican cooking
- Cumin is a critical ingredient in chili powder, and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and baharat
- In herbal medicine, cumin is classified as stimulant, carminative, and antimicrobial
- Aromatic white cumin seeds are available in Indian food markets; do not substitute black cumin seed as it has a more assertive, complex flavor
- Cumin can be used to season many dishes, either ground or as whole seeds, drawing out the natural sweetness of what it is added to
- It is traditionally added to curries, enchiladas, and tacos
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