Makes about 1/3 cup
- 1 tsp. cumin seed
- 1 tsp. coriander seed
- 1/2 tsp. turmeric
- 1/4 tsp. ground cinnamon
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. freshly squeezed lemon juice
- 2 garlic cloves, pressed
- 1/4 tsp. kosher salt
Stir the cumin and the coriander seeds in a small, heavy dry saucepan over medium-high heat until toasted and fragrant, about 30 seconds. Remove the skillet from the heat and stir in the turmeric and cinnamon. Let the spices cool slightly and transfer them to a mortar and pestle or small spice grinder and coarsely grind.
In a small bowl, combine the spices with the olive oil, lemon juice, garlic, and salt, and whisk to blend.
From Salad for Dinner: Complete Meals for All Seasons (Rizzoli), by Jeanne Kelley.