Nigella

Çôreotu

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A useful small black aromatic seed that looks as if it has been charcoaled, it is sometimes inaccurately referred to as black cumin. It is called çôreotu because it is sprinkled on the çôrek, a sweet bun eaten during şeker Bayrami, the Sweet Festival immediately after Ramazan. It is most often sprinkled over bread to give it a slightly peppery lift, but it can also be added in small quantities, finely ground or in seed form, to salads and plain vegetable dishes. In the Mediterranean region it is mixed with coriander seeds, cumin seeds and Turkish saffron to make a distinct spicy mix for fish dishes.