Bodrum Dried Parsley, Kuru Maydanoz in Turkish, comes from the Bodrum Spice Selection range in a 30 g resealable pack, and the front of the pack describes it as a 100% natural product. The dried green flakes are a handy store-cupboard alternative when there is no fresh bunch at hand.
In Turkish cooking, maydanoz finishes many dishes. Sprinkle dried parsley over lentil and tomato soups, stir it into yoghurt dips, mix it into köfte and meatball mixtures, or add it to the white-cheese filling of börek, gözleme and poğaça. It also suits rice, pasta, omelettes, roasted vegetables and fish. Dried herbs are more concentrated than fresh, so start with about a teaspoon; add it towards the end of cooking or crumble it between your fingers over the finished dish.
Reseal the pack after use, and follow the storage guidance and best-before date printed on the pack.