Visit Greece and the Greek seasoning you find added to your food will usually be fresh and come from what happens to be growing in the herb garden at the time of year. Also a blend used in the North will have subtle differences from ones used in the South. This version uses dried herbs and a few spices and is a decent all-purpose blend. (See the bottom of the page for other recipes)
What You'll Need: (makes about 7-8 tablespoons)
3 tbsp dried Greek oregano (or any variety)
2 tbsp dried thyme
1 tbsp onion flakes
1 tbsp garlic flakes
1 tbsp black peppercorns
1 tbsp dried basil
2 inch piece of cinnamon
1 tsp grated nutmeg
1-2 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store in an airtight jar in a cool place out of direct sunlight. Use within 2-3 months before making a fresh lot.
Note: If you don't happen to have whole peppercorns or onion and garlic flakes, you can use the pre-ground powders instead. Just reduce the amounts you use by half. For example, 1 tablespoon of whole peppercorns equals 1½ teaspoons of pre-ground pepper. Same with the flakes.
Here's a short slideshow of how I created this recipe...
There are numerous ways of using this mix...
Combine some with olive oil and drizzle over a salad or steamed vegetables.
If barbecuing, you could oil your meat before sprinkling some all over to make a tasty coating.
This technique also works well with sliced and grilled eggplant.
Or just use it as a general seasoning for adding to stews, soups or the classic Greek dish, moussaka.
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