In a heavy iron skillet, roast the salt on a medium flame, for 3-5 minutes.

Close the flame and place the warm salt in the mortar.

In the same manner, roast the 18 tsp. of sesame, until a roasted scent is noticeable, the sesame pops or the sesame is easily crushed between the fingers.

Avoid over roasting so the quality and taste of the sesame won’t be diminished.

Add the roasted sesame to the salt in the mortar and grind in circular movements until the salt is fully absorbed in the sesame and 50% of the sesame seeds are ground.

Cool and store in a glass jar.