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 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.
Salt Note: I recommend using a good quality salt: sea/rock/kosher/flakes etc as these are a bit less processed, therefore healthier and will add better flavour to your blends. If however, you only have regular table salt available, just use that (as I sometimes do) and you'll still end up with great tasting recipe.
Ingredient 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.
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There are numerous ways of using this mix...
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