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3 T white mustard seeds
2 T sweet paprika
1 T whole cumin seeds
1 T Greek oregano
¼ tsp salt
¼ cup sherry vinegar
Juice of one lemon

Soak the mustard seeds in some of the sherry vinegar overnight, reserving about 2 tablespoons of the vinegar for later.

Toast the cumin seeds in a dry pan until light brown and fragrant, and turn onto a plate to cool.

Drain the mustard seeds of the vinegar, reserving the vinegar.

Grind up the cumin and mustard seeds in a spice grinder, or work them in a mortar with a pestle until finely ground.

In a bowl, stir the mustard and cumin with the paprika, oregano, salt, vinegar, and lemon juice. Let the mustard sit out for a few hours, and then refrigerate. The flavors will develop over the next couple of days.

Makes about 1 cup.