The Perfect Pairing of Salt and Cumin in Moroccan Cuisine

By
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 08/11/21

While many Moroccan dishes are famously complex, such as chicken bastilla, or robustly seasoned, such as a Moroccan meatball tagine, it would be wrong to overlook the other side of Moroccan cuisine, where simple foods and flavors deserve our highest praise.

The perfect pairing of cumin and salt comes to mind. This seasoning duo is popular in Moroccan cuisine, both as a garnish to finished dishes and as a condiment on the table which begs you to dip right on in.

  • 01 of 07

    Moroccan Split Pea Bessara

    Moroccan Split Pea Bessara

    The Spruce / Christine Benlafquih

    Split peas are cooked to a fabulous puree in this comfort food favorite. Serve Moroccan split pea bessara as a soup or dip with a generous dusting of cumin and a swirl of olive oil.

  • 02 of 07

    Kalinti - Chickpea Flour Tart

    Moroccan Kalinti (Karane, Karantika

    The Spruce / Christine Benlafquih

    You're most likely to encounter kalinti in the North, where this chickpea flour and egg tart is sold as street food. Cumin, salt, and harissa are standard condiments which add lively flavor.

  • 03 of 07

    Moroccan Fava Beans With Salt and Cumin

    Fresh Fava Beans with Salt and Cumin

    The Spruce / Christine Benlafquih

    To peel or not to peel–the decision is left to each diner. The favas are boiled and then simply served as finger food with salt and cumin on the side for dipping. Surprisingly satisfying and addicting, and you'll find yourself reaching back for more of this delicious Moroccan fava beans with salt and cumin.

  • 04 of 07

    Moroccan Mechoui - Slow-Roasted Leg of Lamb

    Moroccan roasted lamb

    Paolo Negri / Photographer's Choice RF / Getty images

    No matter how it's seasoned, Moroccan mechoui is almost always served with salt and cumin on the side for dipping. Try it – you'll never want to eat lamb with a fork and knife again!

    Continue to 5 of 7 below.
  • 05 of 07

    Moroccan Baked Sardines

    Moroccan baked sardines

    The Spruce

    These healthy and flavorful fish are plentiful in the waters off the coast of Morocco. One of the simplest ways to enjoy them is to bake them on a bed of salt with little or no added spices. Cumin, salt, and lemon, offered at the table as condiments, are all the seasoning these Moroccan baked sardines need.

  • 06 of 07

    Moroccan Roasted Eggplant Recipe

    Moroccan Roasted Eggplant Recipe

    The Spruce 

    Lemon, cumin, and salt are the perfect finishing touch for this easy Moroccan roasted eggplant recipe which can be enjoyed as finger food. 

  • 07 of 07

    Moroccan Fried Eggs With Cumin and Salt

    Eggs Fried Cumin

    The Spruce / Christine Benlafquih

    Try the Moroccan way to serve fried eggs; we break the yolks, but you can go ahead and leave them intact if you prefer. In either case, the normal treatment is to dust the eggs generously with salt and cumin. This recipe for Moroccan fried eggs with cumin and salt is easy, simple and so good!