Herbs and spices are very important in Turkish cuisine.

How many times do you choose a recipe and then realise you don’t have the necessary ingredients?

Before we start bringing you recipes it’s a good idea to stock up on the most important herbs and spices, building up your pantry of ingredients for making healthy and nutritious Turkish dishes.

Of course if the recipe requires fresh herbs you will have to go shopping first!

Herbs

Parsley (Maydanoz)

The most common ingredient, widely used in meat and vegetable dishes and salads.

Fethiye Times Recipe Box -herbs and spices
Fresh flat leaf parsley

Dill (Dereotu)

Used in stuffed vegetable fillings, some fresh vegetable recipes, salads and olive oil dishes.

Fethiye Times Recipe Box - herbs and spices
Fresh and dried dill

Mint (Nane)

Both fresh and dried – a common ingredient for meat, poultry and fish dishes as well as vegetable dishes and salad recipes.

Fethiye Times Recipe Box - herbs and spices
Fresh and dried mint

Bay Leaves (Defne)

Turkish bay leaves have a far more mild, complex flavor than that of domestic bay, and add a subtly sweet astringency to dishes.

Fethiye Times Recipe Box - herbs and spices
Dried bay leaves

Oregano (Kekik)

Dried oregano is most commonly used to season meat and poultry dishes, salads and soups.

Fethiye Times Recipe Box - herbs and spices
Oregano

Thyme (Kekik)

Pairs well with grilled meat, stews and vegetables.

Fethiye Times Recipe Box - herbs and spices
Fresh thyme

Spices

Hot red pepper flakes (Pul biber)

A key ingredient in a wide range of vegetable and meat dishes.

Fethiye Times Recipe Box-herbs and spices
Pul biber

Click here to read our article on pul biber.

Paprika (Kırmızı)

Used in many types of meat, poultry, and bean dishes to add color and flavor without the hotness of its counterpart, hot red pepper flakes. It’s also used as a garnish for soups, stews, meat and poultry.

Fethiye Times Recipe Box - herbs and spices
Paprika

Cinnamon (Tarçın)

A popular spice for the sweeter dishes in Turkish cuisine. Used in desserts, pastries and sprinkled on salep, a sweet hot milk drink.

Fethiye Times Recipe Box - herbs and spices
Cinnamon

Sumac (Sumak)

Used mainly as a garnish. It is sprinkled on grilled meats, salads, and mixed with onions to accompany liver recipes.

Ground sumac
Ground sumac

Click here to read our article on sumac

Allspice (Yenibahar)

Indispensable for rice fillings (stuffed vine leaves) and other garnished rice dishes.

Fethiye Times Recipe Box - herbs and spices
Allspice

Black Pepper (Kara Biber)

Gives flavour to dishes with meat, fish, chicken, lamb, or vegetarian dishes.

Fethiye Times Recipe Box - herbs and spices
Black pepper

Cumin (Kimyon)

Used for flavouring some meat dishes and köfte. Also used to season soups and sprinkled over stews as a garnish.

Fethiye Times Recipe Box-herbs and spices
Cumin – seeds and ground

Now you’ve stocked up on some of the main herbs and spices you’re ready to begin.

Stay tuned for recipes from us

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Let us know if there are recipes you would like to see in our recipe box

 

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