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Title: Georgian Spice Blend (Khmeli Suneli)
Categories: Condiment Spices
Yield: 3 Tb
| FLATBREADS & FLAVORS; ALFORD | ||
| 1 | tb | Coriander, ground |
| 1/2 | ts | Fenugreek, ground |
| 1 1/2 | ts | Parsley; dried |
| 1/2 | ts | Mint leaves; dried |
| 1/2 | ts | Fennel seed |
| 1/2 | ts | Oregano; dried, or thyme |
| 1 | ts | Calendula; dried (pot marigold petals) |
Combine all ingredients in mortar and pound to fine powder, or grind in spice grinder. Store in tightly sealed container. Like most spices and spice blends, this will keep for several months, with a loss of flavor after the first month. Use as directed in Georgian recipes, or rub onto lamb, beef, or chicken before grilling or roasting.
Authors' comments: As in India, every Georgian cook has his or her favorite blend, and at least a pinch of khmeli suneli goes into most stews, vegetable pates, soups, and sauces in Georgia.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Tyops courtesy of Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address). For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 01-18-98 (09:36) The Once And Future Legend (1) Cooking
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