My friend Doug has a versatile approach to cooking. He is equally at home preparing a succulent, rosemary-scented roast leg of lamb, or a piping-hot pan of Rice Krispie Treats. It’s kind of a "Barefoot Contessa meets Betty Crocker" take on the kitchen. At times, his “Three Faces of Eve” culinary personae can be confounding. “You don't have to spend a lot of money to eat well,” Doug tells me. “It’s crazy that I still save aluminum foil and zip-lock baggies but will spend $15.00 on a beautiful hunk of cheese. Oh, well. We all have our vices.”
One of his “vices” is world travel, and fortunately the last time Doug and his partner Nelson went abroad, they brought back gifts and I was the lucky recipient of a multicolored and fragrant package of Turkish Spice Blend which Doug purchased at the Istanbul Spice Bazaar.
Doug provides the back story: “Turkish blend is a traditional blend of oregano, crushed red chili peppers, cumin, dried mint, coriander, Indian saffron – not to be confused with Turkish saffron and the very expensive Persian saffron – curry (spicy!) and sumac spices. The flavors are intense, so a little rub does go a long way. It's so versatile. In Turkey they seem to put just a touch of the mix on everything, especially their lamb kabobs. I love this kind of meat with simple roasted tomatoes and roasted fennel or Vidalia onion drizzled with olive oil, a touch of salt and pepper.”Istanbul is the cultural and financial center of Turkey. The Spice Bazaar is the center for the spice trade in Istanbul and is sometimes referred to as the Egyptian Bazaar since spices were imported through Egypt in the Ottoman period. The building was constructed in 1663. It is said that a powerful aroma of spices fills the air. In addition to his culinary achievements, Doug is a phenomenal photographer and provides some photos of his visit.
“Spices, candies, and fresh produce both indoors and outdoors and so crowded!” Doug describes. “Ahhhhh, the figs and tomatoes!!! To die for! They expect you to bargain/haggle as they treat it as a cultural sport and are almost insulted if you do not. A shopping fore-play if you will.”
“We got about $110 knocked off our total bill for the day saving almost 50 percent through bargaining with them. I needed a drink afterwards because I'm not an aggressive negotiator. Luckily there were many beautiful places right on the water to indulge my craving, relax and people watch. Amazing!”
Doug says the uses for Turkish Spice Blend are endless. “I've used it a variety of ways – rubs, marinades, soups. My favorite is my old standard using a dark beer marinade with olive oil, salt, pepper and just a touch of brown sugar first. Then I use the Turkish mix as a rub. Sear the meat then finish in the oven. It’s a perfect mix of spice with a touch of sweetness and the meat flavor really comes through. I also like a simple roasted chicken with Turkish spice rub, a halved orange or lemon in the cavity and zest on the skin with salt, pepper and butter. Delish!!”
Back here in Long Island's Casserole Corridor, I use two tablespoons of the Turkish Spice Blend as a rub – with a little olive oil to moisten – on a pork loin rib end whole, set on a bed of sweet potatoes, turnips and onions. The roast takes on a deep auburn hue and a mélange of cool, warm and exotic spices sensually transform the kitchen. It’s the next best thing to visiting the Istanbul Spice Bazaar, and what a great way for me to share in their culinary travels. 
Hmm – a passionate love of food, a talent for photography and a way with words? Maybe Doug should start his own food blog? One can hope! ©2009 T.W. Barritt All Rights Reserved
