Bodrum Oregano – 40 g

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£1.89

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Allergen information: Full label details for this product are still being verified. If you have a food allergy or intolerance, please check the pack label on delivery or contact us before ordering, and we will confirm with the supplier.

Chilled items & warm-weather notice

We ship chilled (perishable) foods with ice-gel packs, kept refrigerated. In warm weather, light oil sweating on cured products such as sucuk/pastırma, or softening of cheese, is normal and not a sign of spoilage — it returns to normal once chilled. Please refrigerate items immediately on delivery and be available to receive your order on the delivery day.

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Description

Bodrum dried oregano comes in a 40 g pack, ready to crumble into stews, salads, marinades and breakfast dishes. In Turkey it is sold as kekik, and it is one of the most used herbs in Turkish cooking, along with pul biber, cumin and mint.

A note on the name

Kekik is a broad word in Turkish. It covers several wild oregano and thyme species that grow on the hillsides of Anatolia, and in English it is translated as either herb. Most dried kekik sold in Turkish shops is a type of oregano, with a strong, peppery, slightly resinous aroma that is more intense than the mild dried oregano many British cooks know. For the exact plant used in this pack, check the label.

Bodrum is a Turkish brand of spices, pickles and preserves. Its spice range on our shelves includes pul biber, sumac, black pepper and a chicken seasoning.

How Turkish cooks use dried oregano

Meat on the grill

A teaspoon of kekik is a standard addition to köfte mixtures, along with cumin, black pepper and onion. It also goes onto lamb chops, chicken wings and kebab skewers before grilling, often mixed with olive oil, garlic and pul biber as a quick rub.

Breakfast and meze

Sprinkle it over a bowl of black olives dressed with oil, over white cheese, or onto fried eggs. For a simple olive oil dip, pour good olive oil into a saucer, add a pinch of salt, pul biber and a generous pinch of oregano, and serve with fresh bread.

Vegetables and soups

Toss with potato wedges and olive oil before roasting.
Add to tomato soup, lentil soup or ezogelin at the end of cooking.
Rub over aubergine or courgette slices before grilling.
Mix into yoghurt with garlic for a quick sauce.
Scatter over pide, flatbread or homemade pizza.

Getting the most from dried oregano

Dried herbs release their flavour when warmed and rubbed. Crush the leaves between your palms as you add them to the pan, which breaks the leaves and wakes up the oils. Add dried oregano early in long cooked dishes so it has time to soften, or at the end of a quick dish if you want a sharper herb note.

Dried oregano is stronger than fresh, so as a rough guide use one teaspoon of dried for every tablespoon of fresh leaves a recipe asks for.

Kekik tea

In Turkey, kekik is also brewed on its own as a herbal tea, especially in winter. Steep half a teaspoon in a cup of hot water for five minutes, strain, and sweeten with honey. If you are pregnant, take medication or have a health condition, ask a doctor before drinking herbal teas regularly.

Storage

Keep the pack sealed, or move the herbs into a small airtight jar, and store away from light, heat and steam. Do not keep spices directly above the cooker. Dried oregano keeps its aroma best within a few months of opening; rub a pinch between your fingers, and if the scent is faint, it is time for a new pack.

Order Bodrum herbs online

Robin Food delivers across the UK, with same-day delivery available in many London areas. Build a Turkish spice shelf with Bodrum Chicken Seasoning, Gama Sumac and Gama Allspice.