Turkish Spice Mix

Turkish Spice Mix

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From: EatingWell Magazine, November/December 2015

Make a big batch of this Turkish spice mix to have on hand when you need to whip up a quick vegetable dip or flavorful, easy salad dressing. Or try it as a rub for grilled or roasted meat or vegetables. The spice mix is also perfect to give as a hostess gift along with a recipe card for turning it into a dip or vinaigrette (see Tips, below). For the freshest, most economical spices, head to a store that has a large, well-stocked bulk spice department.

Ingredients 64 servings

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Original recipe yields 64 servings
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  • 6 tablespoons paprika
  • 3 tablespoons dried mint
  • 2 tablespoons cinnamon
  • 2 tablespoons garlic powder
  • 1 tablespoon coarsely ground cumin seed
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon ground cloves

Preparation

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  1. Combine paprika, mint, cinnamon, garlic powder, cumin, salt, pepper and cloves in a small bowl. Stir well to recombine after storing.
  • Make Ahead Tip: Store airtight for up to 3 months.
  • To make a creamy dip with the spice mix: Combine 2 Tbsp. dry mix with ¾ cup reduced-fat plain Greek yogurt and ¼ cup sour cream (or mayonnaise) and 2 Tbsp. extra-virgin olive oil. Cover and refrigerate for up to 5 days. Makes: about 1 cup dip for 8 servings (2 Tbsp. each, about 60 calories)
  • To make a vinaigrette with the spice mix: Combine 2 Tbsp. dry mix with ½ cup extra-virgin olive oil, ⅓ cup red-wine, white-wine or cider vinegar and 2 Tbsp. water in a glass jar with a tight-fitting lid. Shake until well combined. Refrigerate for up to 5 days. Makes: about 1 cup dressing for 8 servings (2 Tbsp. each, about 130 calories)

Nutrition information

  • Serving size: ¾ tsp.
  • Per serving: 4 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 328 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 0 mg iron; 54 mg sodium; 22 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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