1 tsp cumin seed
1 tsp coriander seed
½ tsp turmeric
¼ tsp ground cinnamon
3 T EVOO
3 T freshly squeezed lemon juice
2 garlic cloves, minced
Stir cumin and coriander seeds in a small, heavy dry saucepan over medium heat until toasted and fragrant.
Remove skillet from heat and stir in turmeric and cinnamon.
Let spices cool slightly and transfer them to a mortar and pestle and coarsely grind.
In a small bowl, combine spices with olive oil, lemon juice, garlic and salt.
Whisk to blend.