Cheese & Upper Egypt specialities

Whole coriander seeds — 250 g

50 EGP / 250g pack

Whole, unground coriander seed: pale, round seeds, gentler than cumin, with a faint citrus note and a warm aroma. Coriander is half of the Egyptian taqleya — toasted with garlic and samna and poured over molokhia, lentils and soup. It also goes into tagines, pickles and spice blends, and is ground for kofta and hawawshi. Whole seed keeps its aroma far better than ground; toast and grind only what you need. Keep it in a sealed jar in a dry place away from sun. Whole cumin is available in the same size — together they are the base of any Egyptian kitchen.