In typical Middle Eastern spirit of fun and collaboration, this spice blend is a contribution of authentic Turkish flavour from our good friend Somer Sivrioglu. The chef behind Sydney’s celebrated Efendy Restaurant, Somer tells this story…
“I grew up fishing in the Marmara with my father, who had a boat and taught me how the currents and the seasons affect availability of fish. Turks don’t feel the need for complex recipes for fish, and they don’t bother much with fillets. The rule is grill the fish whole if large, and fry the fish whole if small, then serve with lemon and rucola.”
Mix 2tbsp (30g) spices with 2tbsp Olive oil and 1tbsp Lemon Juice, then rub over fish and marinate for 1 hour. Panfry or grill to your liking.
Mix with Oil and marinate fish for 1 hour before grilling
Mix with flour and coat fish before panfrying
Mix with Prawns, Halloumi and Tomatoes, slow bake for 30 minutes in clay pot
Made in Australia from premium local and imported ingredients, including Dill tips, Fennel, Lemon Pepper, Tarragon, Marjoram, Sumac, Dried Mint