TURKISH SPICE MIX 25g

$4.40

This tasty blend will enhance lamb, chicken, kebabs, pide and vegetarian dishes with the flavours of Turkey. (SML PKT)

   
Weight 0.03 kg
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Description

This Turkish style spice mix is redolent with the iconic flavours of Turkey and its Mediterranean neighbours. (SML PKT)
Contains: Parsley, sumac, Aleppo pepper, tomato powder, cumin, spearmint, bay leaves.
Blended and packed in Australia from imported and local ingredients.
Description & Use: This tasty blend will enhance lamb, chicken, kebabs, pide and vegetarian dishes. Very similar to Greek Taverna Spice.
Recipe:
Imam Bayildi (The Imam Swooned)
4 small long eggplants
3 ripe tomatoes
3 onions
8 cloves garlic
2 Tablespoons flat leaf parsley (40mL)
1/2 cup olive oil
1 Tablespoon Herbie’s Spices Turkish spice mix
Roast eggplants in oven or under flame, turning, until soft.
Halve lengthwise.
Peel and chop tomatoes, onion and garlic.
Place in pot with chopped parsley, spice mix and oil
Heat and simmer 40 minutes, stirring occasionally
Scrape flesh from eggplants, chop roughly and add to tomato mixture.
Fill eggplant shells with mixture and place on serving tray.
Spoon extra filling over and around.
Serves 4.
Nutritional Information: (applies to spice mix only)
 
Per 100g
Energy (kj)
 1280.0
Protein (g)
 14.0
Fat (g) Total
 10.0
Fat (g) Saturated
 0.8
Carbohydrate (g)
 36.0
Sugars (g)
 4.0
Sodium (mg)
 1200
SKU:SKU3627911.

Description

This Turkish style spice mix is redolent with the iconic flavours of Turkey and its Mediterranean neighbours. (SML PKT)
Contains: Parsley, sumac, Aleppo pepper, tomato powder, cumin, spearmint, bay leaves.
Blended and packed in Australia from imported and local ingredients.
Description & Use: This tasty blend will enhance lamb, chicken, kebabs, pide and vegetarian dishes. Very similar to Greek Taverna Spice.
Recipe:
Imam Bayildi (The Imam Swooned)
4 small long eggplants
3 ripe tomatoes
3 onions
8 cloves garlic
2 Tablespoons flat leaf parsley (40mL)
1/2 cup olive oil
1 Tablespoon Herbie’s Spices Turkish spice mix
Roast eggplants in oven or under flame, turning, until soft.
Halve lengthwise.
Peel and chop tomatoes, onion and garlic.
Place in pot with chopped parsley, spice mix and oil
Heat and simmer 40 minutes, stirring occasionally
Scrape flesh from eggplants, chop roughly and add to tomato mixture.
Fill eggplant shells with mixture and place on serving tray.
Spoon extra filling over and around.
Serves 4.
Nutritional Information: (applies to spice mix only)
 
Per 100g
Energy (kj)
 1280.0
Protein (g)
 14.0
Fat (g) Total
 10.0
Fat (g) Saturated
 0.8
Carbohydrate (g)
 36.0
Sugars (g)
 4.0
Sodium (mg)
 1200