Turkish Herb and Spice Mix | Baharat Karisimi

Make a big batch of this Turkish spice mix to have on hand when you need to whip up a quick vegetable dip or flavorful, easy salad dressing. Or try it as a rub for grilled or roasted meat or vegetables.

Mavi Boncuk |

FROM TASTES OF MAVI BONCUK ARCHIVE
Sunday, November 30, 2008
Turkish Herb and Spice Mix | Baharat Karisimi[1]

MAKES 2 TBSP.

Seasoning mixtures of this kind are common in kitchens throughout Turkey. Use this spice mix in the recipe for the Marinated Grilled Lamb Loin Skewers.

1 1⁄2 tsp. dried winter savory
1 tbsp. pickling spice
1⁄2 tsp. ground cinnamon
1⁄2 tsp. freshly grated nutmeg
1⁄2 tsp. dried mint leaves, crumbled
1⁄2 tsp. ground cumin
1 tsp. freshly ground black pepper

1. In a spice mill, grind together to a fine powder dried winter savory, pickling spice, ground cinnamon, freshly grated nutmeg, crumbled dried mint leaves, ground cumin, and freshly ground black pepper. Store away from direct sunlight in a small airtight container for up to 3 months.

This recipe was first published in Saveur in Issue #27

[1] Turkish Spice Mix
Also Known As: Turkish Blend or Turkish Seasoning.
Origin: Turkish.
Ingredients: Paprika, Salt, Black Pepper, Garlic, Cumin, Oregano, Red Pepper and Cilantro.
Taste and Aroma: Pleasant, sweet, peppery and warm.

Uses: Turkish cooking, meat, vegetables, lamb, chicken, soup, salad and kebabs.


Greek seasoning recipe 

2 teaspoons Salt
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons Greek oregano
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon dried rosemary minced
1 teaspoon dried dill weed
1 teaspoon dried marjoram
1/2 teaspoon ground thyme

1/2 teaspoon ground nutmeg