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2 Tbsp dried dill 2 Tbsp dried marjoram 2 Tbsp dried parsley flakes 2 Tbsp ground summer savory 1/2 tsp cayenne pepper 2 Tbsp dried mint leaves 2 Tbsp coriander seed, toasted 1 Tbsp whole black peppercorns, toasted 2 large dried bay leaves, crumbled 2 Tbsp fenugreek seeds Toast coriander seeds and peppercorns in a 350 degree F oven until fragrant, 7-8 minutes. Remove and cool. Cut up bay leaves. Combine with the fenugreek seeds and half of the toasted spices and grind in a spice mill or coffee grinder until bay leaves are completely ground. Add remaining toasted spices and mint and grind together. Combine ground ingredients with remaining ingredients and mix well to blend. Khmeli suneli (Georgian for "dried spice") is a traditional spice mix from the South Caucasus country of Georgia. It is sometimes referred to as "Georgian curry" and is used in a similar manner to season roasted chicken, meat stews, soups, and vegetables like eggplant and mushrooms. This recipe was added: 5 September 2021 |