Bay leaves, or defne yaprağı, work in the background of many slow-cooked Turkish dishes, adding depth rather than a strong flavour of their own. This 20 g Bodrum pouch contains whole dried leaves, marked as hand picked and 100% natural with no artificial colours or additives, in a tear-and-reseal bag.
The leaves release their warm, earthy and slightly resinous aroma slowly, which makes them ideal for dishes that simmer for a while: kuru fasulye and other bean dishes, lentil and vegetable soups, meat stews, stock, tomato sauces and rice. Add one or two leaves at the start of cooking and remove them before serving, as they remain firm and are not meant to be eaten. A leaf or two left in hot water for a few minutes also gives a light, aromatic infusion.
Press the air out and reseal the pouch after use, then keep it in a cool, dry cupboard away from direct light so the leaves stay fragrant for months.