Turkish Spice Rub by Nadia Lim

Recently we decided we would have a go at making Nadia Lim’s, Baked Lamb Kofta with Tomato Pilaf and Yoghurt Dressing. The Lamb Kofta incorporates a recipe for a Turkish Spice Rub. I have always wanted to create my own spice mix so was quite excited that I would get to do this for the meal we were making for dinner. I was so excited about this that I made the spice rub an entire day before we actually had the Lamb Koftas for dinner. I decided to go all out and quintuple the recipe so that I could store the spice rub in one of my cute spice jars for future recipes.


I thought I would share my very enjoyable experience with you, and I really encourage you to make this spice rub! All of the spices are easy to come by except the ground fennel. Gregg’s can supply the majority, but you may need to hunt down a Raeward Fresh or The Spice Trader ground fennel.


Basically you throw everything in as you would assume if you want to save and store the spices. They will store in an airtight container just like any other spice. The little spice jars I have hold a full Gregg’s spice almost to the brim. The Gregg’s spices come in a 40 gram packet. Quintupling the recipe does not fill my jar to the same level but at least you will get an idea of what size jar you need. Basically compile, close lid and shake.


I have found some variations of this recipe online, mainly including paprika and excluding fennel, but not the cookbook recipe version so I have typed this out below.

Turkish Spice Rub

‘Mix together 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground allspice, 1/2 teaspoon ground fennel seeds and 1/4 teaspoon ground cloves or cinnamon’ Page 179; Easy Week Night Meals, My Food Bag & Nadia Lim




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