Turkish Spice Blend – Baharat
I had the good fortune to work for a while on a small boat in Turkey as a chef/sailor. I was reminded of the spices and herbs there that brought out the flavours of the Mediterranean Sun and the Aegean Sea. I’m now offering a spice blend that can be used for a variety of recipes to follow on my blog. Turkish Baharat can be used on chicken, lamb, seafood, and grilled veggies, especially eggplant.
Contact me directly or look for this blend in stores.
(photo by Desmond, also featured grilled Organic Manitoba Asparagus)
Grilled Turkish Chicken on Pide (Serves 2-4 people)
4 Boneless skinless chicken thighs
2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tsp lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper
Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place chicken thighs in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 4 minutes a side on a very hot BBQ grill.
To enjoy in a Pide, let chicken pieces rest before cutting into strips. Grill Naan or Pide** on BBQ and spread on a bit of yoghurt tahini sauce (recipe follows).
Yoghurt tahini sauce
1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.
*Baharat is a blend of spices that can be purchased directly through myself or coming soon to a few Winnipeg retail shops.
**Good Naan or Pide can be found at Halal Meat Centre and Specialty Foods at 206 Maryland and Dino's Grocery Mart at 460 Notre Dame Avenue in Winnipeg.