Khmeli-Suneli - Georgian Style Dry Spice

Khmeli Suneli – Georgian Style Dry Spice

Khmeli suneli (also spelled chmeli suneli, xmeli suneli, or hmeli suneli, from Georgian ხმელი სუნელი, literally “dried spices”) is a traditional Georgian spicy herbs mixture. It is popular in Georgia and entire Caucasus region.

Georgia is well known for the subtle blends of herbs in its khmeli-suneli, which is used liberally to flavour kharchio, a thick soupy stew made from beef, lamb, or chicken. Among the herbs and spices used in khmeli suneli are coriander, dill, basil, bay leaf, marjoram, blue fenugreek, parsley, safflower or saffron, black pepper, celery, thyme, hyssop, mint, and hot pepper. This mixture is an ingredient of traditional Georgian dishes and sauces, such as Satsivi.

Khmeli Suneli - Georgian Style Dry Spice
This recipe is to a Georgian cuisine what curry powder is to Indian. No set formula exists for making this mixture, as the proportions of herbs change to complement whatever dish is being prepared. This mixture is to be used with meats and stews.
Serves: 1
Prep time: 
Total time: 
Ingredients
  • 2 teaspoons ground coriander
  • 2 teaspoons dried basil
  • 2 teaspoons dill
  • 2 teaspoons summer savory
  • 1 teaspoon dried parsley
  • 1 teaspoon dried mint
  • 1 teaspoon dried fenugreek leaves
  • 1 teaspoon ground marigold
  • 1 bay leaf
Instructions
  1. In a mortar with a pestle, pound the spices together to a fine powder. Leave overnight before using if possible, or in a sealed or airtight container for longer storage.
Notes
Georgia is well known for the subtle blends of herbs in its khmeli-suneli, which is used liberally to flavour kharchio, a thick soupy stew made from beef, lamb, or chicken. This mixture is also an ingredient of traditional Georgian dishes and sauces, such as Satsivi.

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