Chef Reem Assil's custom khalta hara blend from the spice company Burlap & Barrel includes toasted coriander, cumin, chile, and black lime. Those spices infuse halibut with layered, mild heat; sliced serrano, cilantro, and parsley add a fresh finish. The special blend from Burlap & Barrel is worth seeking out. Their direct-trade model means farmers are able to pocket more revenue, and it results in better-tasting, higher-quality spices for home cooks and chefs.
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen
Recipe Summary test
1 hr 5 mins
Gently stir together 2 cups chopped tomatoes, 1 1/2 cups chopped Persian cucumbers, 1 cup finely chopped onion, 1/2 cup chopped parsley, and 1/2 cup chopped mint in a medium bowl. Whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 2 tablespoons tahini, 2 minced garlic cloves, and 2 3/4 teaspoons kosher salt in a small bowl until combined. Pour dressing over tomato mixture, and toss until well coated. Serve immediately. (Total: 10 min; Serves: 4)