2002

This warm intoxicating spice blend originated in Turkey, and has been documented in use since the Ottoman Empire. It mainly consists of cumin, cardamom, cinnamon, turmeric, and other spices. It's rubbed on meat such as lamb or beef and then slow-roasted vertically, on a rotisserie. The meat is then thinly shaved off into a pita and toppings are added.

If you are moving more toward a plant-based way of eating this blend goes great on falafal, tofu, roasted chickpeas or vegetables, or sprinkled on hummus.