Step 1

In a small sauté pan toast the cumin and peppercorns until the seeds start to pop, several minutes. Do not burn. Remove from pan and place in spice grinder with oregano, Turkish bay leaves and grind until powder.

Step 2

Add the chopped cilantro to the sauté pan and gently toast and dry over low heat slightly until dried. Do not burn.

Step 3

In a small bowl mix the ground spices with the kosher salt, paprika, sumac, cayenne pepper, sesame seeds and dried cilantro. Store in a airtight container.