Turkish Bay Leaves
Bay leaves are also known as laurel leaves or bay laurels and come from a tree native to the eastern Mediterranean. The flavor of bay is best brought out by slow cooking, which makes them useful in stocks, soups, roasts, stews and marinades as well as pickling and brining.
Bay leaves are essential to all gumbos, boiled shrimp and great marinara sauces. Usually 2-3 leaves are plenty (too many can make a dish bitter) in a dish serving 4 to 6 people. Generally, the leaves are removed before serving.
Flavor of Turkish Bay Leaves
Also known as laurels, these leaves from a Mediterranean tree are sweet with nutmeg and camphor notes.
Uses of Turkish Bay Leaves
Best for slow cooking dishes. Add to stocks, soups, roasts, stews, and marinades. Use in pickling and brining mixes. Remove whole leaves before serving.
Turkish Bay Leaves Recipe
For 5-6 T of mix: Crack 2 bay leaves and 2 4" cinnamon sticks into 1/4" pieces and mix with 6 whole cloves, 2 T mustard seeds, 1 T allspice berries, 2 t coriander seeds, and 1 t ground ginger and red pepper flakes