MY TURKISH SPICE MIX ( BAHARAT KARIŞIMI )

Selam everybody.....Merhaba from Turkiye.


In general, Turkish food varies from region to region. Every region has it’s own characteristic soil and climate. Therefore, all the different varieties of products that are grown in every region effect the food culture within each region.

The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews, eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, and künefe.

Although fast food is gaining popularity and many major foreign fast food chains have opened all over Turkey, Turkish people still rely primarily on the rich and extensive dishes of Turkish cuisine. In addition, some traditional Turkish foods, especially köfte, döner, kokoreç, börek and gözleme, are often served as fast food in Turkey. 
Eating out has always been common in large commercial cities. Esnaf lokantası (meaning restaurants for shopkeepers and tradesmen) are widespread, serving traditional Turkish home cooking at affordable prices.

And this baharat mix İ am going to share today is my copycat spice mix that mostly local restaurant (lokanta) here to use for rubbing their barbecue (kebab) start from chicken kebab (Tavuk Kebabı), lamb, beef until liver (Çiğer Kebabı). Sometime İ even use this spice mix for grilled fish or prawn, my family love it.

And since İ cook Turkish food daily İ make this Turkish spice mix in big batch (double from recipe below). So if you are Turkish food lover as well, my spice mix recipe here is a treasure and worth to save. 

My Turkish Spice Mix / Baharat Karışımı
İngredients:

• 4 tbsp smoked paprika ( tatli toz biber)
• 1 tbsp cayenne powder ( acı toz biber), reduce it for less spicy
• 1 tbsp urfa / isot chili pepper flake ( isot biber)*, reduce it for less spicy
• 2 tsp black or white pepper powder ( karabiber / beyaz biber tozu)
• 1½ tsp cumin (kimyon)
• 4-5 full tbsp dried thyme ( kekik)

(*)  you can use red chili pepper flake or chipotle to replace urfa/ isot biber

How to:

Mix all ingredients thoroughly and store in an airtight jar.  You may double the recipe to have more yield.

Check some recipes using this Turkish spice mix below.

Follow me at Instagram; @citra_homediary

If you making this recipe, please let me know. 

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

Tavuk Şiş Kebabı / Turkish Style Chicken #SishKebabs

Çiğer Kebabı (Turkish Liver Kebab) With Onion salad

Tavuklu Dürüm (Chicken roll flat bread)

Kırmızı biber siş kebab (siş kebab with ground red paprika/ pepper)

and more....

And this traditional Indonesian grilled Chicken goes to İnheritance Recipe -April 2017. İf you have great and memorable recipe such this you also can joint this awesome monthly event. Please visit Pebbel soup: İnheritance recipe and Coffee and Vanilla for joining and entering your recipe.

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Check my other recipe:

Tavuk Kebabı /  (Adana kebab İnspired) Best Chicken sish Kebab recipe

Yemeni Spice Hawaij

#Homemade Pumpkin Pie #Spice Recipe

Homemade Teriyaki Sauce store bought copycat 

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