Spice Mix (Gewurzmischung)

Page 25

Cuisine: Eastern European | Course Type: Condiments

(1 review)

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I made this as a component of the stuffed cabbage (in which it works like a dream) and knew from the aroma coming from the mortar that it would be delicious. I have since used in a spinach and feta filling for croissants with great success. A jar of this will have a permanent spot in my spice rack.

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