Turkish Poultry Spice Mix - 5g Carbs, 2g Fiber
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Vegan
Amount Measure Ingredient -- Preparation Method
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1/3 cup ground allspice
2 tablespoons ground cinnamon
2 teaspoons hot paprika
2 teaspoons ground sumac
1 teaspoon freshly ground black pepper
Mix the spices thoroughly and store in a jar for up to 3 months.
Makes 2 ounces (8 generous one-tablespoon servings)
AuthorNote: 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 other white meats such as rabbit, veal and pork. It also works very well with vegetable dishes -especially those featuring eggplant, zucchini or fennel.
Cuisine: "Turkish"
Source: "Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf, 2009"
S(Formatted by Chupa Babi): "Jan 2010"
Yield: "2 ounces"
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Per Serving (excluding unknown items): 17 Calories; 1g Fat (19.3% calories from fat); trace Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 56mg Sodium
Exchanges: 1/2 Grain(Starch)
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