Bay Leaves - Turkish
The bay leaf's bitter and pungent flavor goes well with tomato based foods and especially soups and stews. Add one leaf to seafood bouillabaisse, marinara sauce, or beef stew to impart a tea-like aroma. For more flavorful stocks, tie one leaf with four sprigs of parsley and two sprigs of thyme. Combine a bay leaf with fennel and lemon to fill the cavity of a fish to be baked, or use with chicken and lamb in a Moroccan tangine. A quick rule of thumb - two or three leaves flavor dishes for four to six people.
Try these recipes:
- Karonis Family Greek Chicken
- French Onion Soup
- Pasta with Veal, Sausage, and Porcini Ragu
- Lemon Turmeric Lentil Soup
- Moussaka - Greek Eggplant Lasagna
Gluten-Free. Additive-Free. Salt-Free. Vegan.
Country of Origin: Turkey
Net Wt. 0.4 oz. (3/4 cup jar), 1.0 oz. (polybag), 2.0 oz. (large polybag)
Bay leaves in turkey soup, bay leaves in a roast, bay leaves in stew, bay and I could go on and on….these are so aromatic and are a staple in my pantry!