Not only does this Mediterranean spice blend work in salads like our Chickpea Salad with Citrus Vinaigrette, it is also an amazing dry rub for meat and fish. The toasted cumin seeds and smoked paprika give this spice blend an unbelievable smokey and earthy flavor. It also goes great in any wet marinade, like a Greek yogurt marinade for chicken with a Tablespoon of this spice blend mixed in. I’ve added a teaspoon of this to tomato sauce and it transformed it into a completely different sauce which created a whole new delectable sauce. I’m excited to see what other uses I can come up with this spice blend, and I’m happy to hear your ideas too! Enjoy!
Mediterranean Spice Blend
- Cook Time
- Difficulty Level Easy
- (3.5 /5)
- 17 ratings
- 4 Tablespoons Spanish Paprika
- 4 Tablespoons Smoked Paprika
- 3 teaspoons cumin seed
- 3 Tablespoons granulated onion powder
- 3 Tablespoons granulated garlic powder
- 2 Tablespoons kosher salt
- 1 Tablespoon black pepper
- 3 Tablespoons ground sumac
- Toast cumin seeds in the oven or on stovetop until fragrant, 3 to 6 minutes.
- Grind cumin seeds in spice grinder and combine with all other ingredients.
Chase is currently the Managing Director/Executive Chef of Franklin and Murray Colleges at Yale University. She graduated in 1998 from The Arts Institute at the New York Restaurant School. She ...Read more about this chef..
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Foods of Crete Cook Book
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In the 1960’s, the Greek island of Crete had the highest longevity rates in the world, the men lived to be the same age as the women and researchers could only find one man on the island who had heart disease.
In our cookbook, Foods of Crete: Traditional Recipes from the Healthiest People in the World you will find over 110 delectable recipes by Koula Barydakis, a chef and cooking teacher from the island and a guide to eating the Mediterranean diet by Bill Bradley, Registered Dietician.