Poultry spice mix

Poultry spice mix

By
From
Turquoise
Makes
70 g
Photographer
Lisa Cohen and William Meppem

This spice mix is a lovely balance of sweet, salty, sour and hot. I use it with all sorts of poultry dishes, as well as with other white meats such as rabbit, veal and pork. It also works very well with vegetable dishes – especially those featuring eggplant, zucchini or fennel.

Ingredients

Quantity Ingredient
1/3 cup ground allspice
2 tablespoons ground cinnamon
2 teaspoons hot paprika
2 teaspoons ground sumac
1 teaspoon freshly ground black pepper

Method

  1. Mix the spices thoroughly and store in a jar for up to 3 months.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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