www.sausagemaking.org

heres one for you......

turkish pitta bread..not the little ovals you get but the larger ones in a good restaurant that come in slices
there are 2 restaurants i go to that are really good and there bread has some kinda topping on it almost looks brushed on which has a salty savory taste,they taste the same at both places so guessing its a proper recipe somewere ive asked them what it is but no joy..secret recipe crap!
seems there chicken wings and other bits are marinated in the same stuff
searched the net and nothing comes back, ive tried sumac and also got some "turkish seasoning" which tastes more like a mixed spice..cinnamon clove type taste to it
this stuff has an almost marmite taste to it but a lot lighter in flavor
im thinking along the lines of msg as one of the ingredients and fine chille flakes
anyone have any ideas?

Some type of Za’atar mix?

could well be!
seems the red version is the one to try being more heavy on the sumac and the colour of the stuff in the restaurants is a little on the redish side
asda do it too so will get some in the next few days and report back
cheers Phil

well first light and it was off to tesco, seems most of the supermarkets do it in a little tub..at a guess i suspect its made in the same place
still sadly not the one! have modified one a bit tonight and am marinating some chicken wings in it over night
took the basic mix and added a little turkish chilli flakes, tiny amount of msg, salt , smoked paprika and a little sumac, dabbing a finger into the mixture to adjust as needed..seems ok so far but will cook the wings tomorrow and see
has the salty savory taste so far so fingers crossed

Keep at it. Keep good records. You'll get there sooner or later.

When I did a lot of recipe development, I sometimes put things on the 'back-burner' for a while. But, you think you'll remember what you did, but never do.

Phil

http://www.thekitchn.com/flatbread-reci ... chn-178416
I would try adding yoghurt as part of the liquid to the bread base

I wouldnt be surprised if it had love in the mist seeds (nigella seeds)
Zatar is a spice mix and a hairy leafed thyme that is used in that spice mix
I used to grow it but it died (biannual ) without re seeding lucky I still have some dried,its a very unique and definite middle eastern flavour
It could also have savoury in it which is another unique but familiar taste in middle eastern food

http://www.sbs.com.au/food/article/2013 ... ts-turkish

nope that is not the one, i did add yogurt 15 mins before cooking the wings but if anything i think the yogurt stripped most of the flavor away
will carry on the hunt for it

Maybe Baharat spice? This is an all purpose one around the middle east and each region has a different take. You can use some of this spice and season with a little salt too. A Turkish one is here:
http://meljoulwan.com/2010/06/29/and-sp ... hing-nice/

INGREDIENTS:

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

1 tablespoon ground cumin

1 tablespoon ground coriander

2 tablespoons dried mint, crumbled between your fingers so it’s very fine

2 tablespoons dried oregano, crumbled between your fingers so it’s very fine

1 tablespoon ground black pepper

4 bay leaves, crumbled between your fingers so it’s very fine

1 teaspoon ground fennel

1 teaspoon ground cloves

1 tablespoon ground mustard

Did it look like this?

I wonder if it's like the Bulgarian sharena salt (шарена сол) used as a topping for pitta there. The cuisines have a lot in common and, whatever, it's very good. Seems to be a mix of dried summer savoury, salt, paprika and other mystery stuff. Gives a reddish green colour. The dominant herb is the summer savoury which gets used a lot in Bulgaria.

Martin/

onewheeler wrote:I wonder if it's like the Bulgarian sharena salt (шарена сол) used as a topping for pitta there. The cuisines have a lot in common and, whatever, it's very good. Seems to be a mix of dried summer savoury, salt, paprika and other mystery stuff. Gives a reddish green colour. The dominant herb is the summer savoury which gets used a lot in Bulgaria.

Martin/

they call it coloured salt it sits on the table alongside the salt and pepper

https://en.wikipedia.org/wiki/Sharena_sol

It went rather well on some roast Brussels sprouts last night

another name is the bean herb
I just planted some seeds I hope it comes up