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Bayd Maslooq Ma Kamoon Recipe

Experience a taste of Morocco with this incredibly easy Bayd Maslooq Ma Kamoon recipe! Inspired by Moroccan street food, this dish features perfectly hard-boiled eggs seasoned with a fragrant blend of cumin and a touch of optional Pacific Northwest Salish smoked salt. Dry-roasting the cumin seeds elevates the flavor to another level. Ready in just 15 minutes, this simple yet flavorful recipe is perfect for a quick snack, appetizer, or a unique addition to your next meal.

Prep Time 5 mins
Cook Time 15 mins
Calories 78.8 kcal
Protein 12g
Rating 4.5 (2 Reviews)
Bayd Maslooq Ma Kamoon 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bayd Maslooq Ma Kamoon

  • 1/2 teaspoon sea salt (or 1/4 teaspoon sea salt + 1/4 teaspoon Salish smoked salt)
  • 1 teaspoon cumin seeds
  • 2 - 4 hard-boiled eggs

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How to Make Bayd Maslooq Ma Kamoon

  1. Hard-boil 2-4 eggs until cooked through (about 8-10 minutes). Peel and set aside.
  2. In a small cast iron skillet, dry roast 1 teaspoon of cumin seeds over medium heat for 2-3 minutes, or until fragrant. Let cool slightly, then grind to a fine powder using a mortar and pestle or spice grinder.
  3. In a small bowl, combine 1/2 teaspoon of sea salt (or 1/4 teaspoon sea salt + 1/4 teaspoon Salish smoked salt) with the ground cumin powder.
  4. To serve: Either serve the whole hard-boiled eggs alongside the cumin salt mixture for dipping, or slice the eggs in half and garnish generously with the cumin salt mixture.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

2g

Fat

8g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation 5 Ingredients Or Less Very Low Carbs Appetizers Snacks Eggs Dairy African Easy Moroccan Eggs Dietary Low Carb Low In Something 3 Steps Or Less