Khmeli-Suneli Recipe

By Aliza Green

5.0

(1)

Makes: About 1 cup

Georgia is well known for the subtle blends of herbs in its khmeli-suneli, which is used liberally to flavor kharchio, a thick, stewlike soup made from beef, lamb, or chicken. In
Georgia, the pale gold to light brown mix can be purchased in many variations.

INGREDIENTS

2 tablespoons dried marjoram
2 tablespoons dried dill
2 tablespoons dried summer savory
2 tablespoons dried mint
2 tablespoons dried parsley
2 tablespoons ground coriander
1 tablespoons dried fenugreek leaves
2 teaspoons dried ground marigold petals
1 teaspoon ground black pepper
1 teaspoon ground fenugreek seeds
2 crushed bay leaves

INSTRUCTIONS

Combine 2 tablespoons dried marjoram, 2 tablespoons dried dill, 2 tablespoons dried summer savory, 2 tablespoons dried mint, 2 tablespoons dried parsley, 2 tablespoons ground coriander, 1 tablespoon dried fenugreek leaves, 2 teaspoons dried ground marigold petals, 1 teaspoon ground black pepper, 1 teaspoon ground fenugreek seeds, and 2 crushed bay leaves.

Note: Most of these herbs can be found at gourmet and ethnic markets, as well as online. You can find summer savory at Amazon.com.

Write a review | 1 Review

One note though: Georgians use blue fenugreek, Trigonella coerulia, in khmeli suneli. And, they use not leaves, but dried mix of flowers, pods, and seeds. It adds nutty and sweet flavor. It's a different plant from fenugreek, Trigonella foenum-graecum. It tastes differently. I wasn't able to find this herb in North America, unfortunately, and trying to grow it myself. It looks similar to fenugreek, but has blue flowers, hence the name. Georgians call it Utskho suneli and add to spice mixes and as a spice in its own right.

natalpol Sep 16, 2012 09:57 AM

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