In the lazy dolma recipe I mentioned a spice blend called khmeli-suneli and promised to give my recipe of it.
Khmeli-Suneli is a dry herb blend that consists of dried basil, parsley, coriander, fenugreek, dill weed, bay leaves, marjoram and some others. It belongs to the cuisine of Georgia, the one that is located in Southwestern Asia and once was a part of the Soviet Union. Because of latter khmeli-suneli became (and still is) very popular in Russia and other former Soviet republics.
It goes great in lots of dishes – soups, stews, and marinades for meats and poultry.
You will need:
- 2 tsp dried basil
- 2 tsp dried marjoram
- 2 tsp dill seeds
- 2 tsp dried parsley
- 5-6 bay leaves
- 3 tsp whole coriander seeds
- 2 tsp fenugreek leaves (or ground fenugreek seeds)
- 1 tsp dried mint
- ¼ tsp cayenne pepper
- ¼ tsp turmeric
Put all the herbs and spices into a coffee grinder and pulse until they turn into a greenish powder. Make sure that you use this coffee grinder for spices only.
If you happen to be close to a Russian/European store, drop by and buy khmeli-suneli there. Currently, they have the following brand:
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