A fragrant mix of spices and herbs that has a softness and delicacy and a background warmth. It has gentle aromatic and earthy notes to it.
It is a subtle combination of herbs and spices used in the regions around Turkey to create a soft but flavorsome blend. Hence ‘The Peaceful Turk’. Add to fish, meats, vegetarian recipes, casseroles, stews, and stocks, to create a mouth-watering dish.
Ingredients (in order of percentage)
Sweet Paprika, Hot Paprika, Dill Leaf, Mint Leaf, Cumin Powder, Sumac, Coriander, Coriander Leaf, Oregano, Cinnamon, Celery, Celery Seed, Onion Seed, Hibiscus Powder, Onion Seed powdered, Saffron.
For allergens, see ingredients in bold.
Produced in a facility that uses Cereals, Crustaceans, Eggs, Fish, Peanuts, Soybeans, Milk (including lactose), Nuts, Celery, Mustard, Sesame, Lupin and Molluscs.
Marinade: Pour ½
a cup of olive oil and 2 heaped teaspoons of spice (add more if preferred) into
a small bowl and lightly whisk together until well combined. Pour the mix in to
a large polythene bag or food grade plastic container. Put chicken (breasts,
legs, wings) into the container or bag and thoroughly coat the chicken using
the mixture. Cover container or seal bag and place in a fridge for up to 2
hours before cooking.
Wolfie Tip: Score
meat joint with a sharp knife, helps marinade to penetrate the outer skin and
allows flavour to soak further into the meat.
Dry Rub (ideal for
thick steaks): Rub directly into each side of dark meats or vegetables by
hand before cooking (2 teaspoons of rub for each steak); if possible, leave to
stand for approximately an hour.
Wolfie Tip: For
best results leave in fridge overnight or for at least a few hours. Then let
meat come to room temperature before grilling.
Casseroles & Stir Fry: Add 2 heaped teaspoons of spice at the start; add to hot oil before
Wolfie Tip: Slow
cook and cook with the lid on for most of the cooking time to trap
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