* Exported from MasterCook *
Turkish Spice Mix for Eggplant, Zucchini or Fennel
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
-------- ------------ ------------
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. ... 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)
Nutr. Assoc. : 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
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Group Owner/Moderator
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