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Just came in the mail. I saw a program last week on TV and the Guide on this show took us around the back alleys of Istanbul where their most ethnic markets and restaurants are. I enjoyed the show and thought maybe I could capture a little of that at home. Does anyone have a familiarity or experience using this spice or am I looking into an empty pot so to speak. I recently bought a container of John Henry's Summer Peach Rub and as instructed used it on a brisket. The brisket was cooked correctly, but the rub killed the Brisket to the point it went into the trash. That was a first. I've used  Morrocan spice on chicken and felt that was very good if used with a little sea salt. Anyhow Thanks for whatever you have to offer

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Edited by Tyrus
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1 hour ago, Shuley said:

I tried the peach rub as well.  I love peaches so I thought I'd love adding it to pork or chicken dishes.  Nope.  It is definitely not for me.  I should really throw it away before I get tempted to use it again,.

Thanks, I can't think anything off the top of my head to pair it with.  They put recommendations on the label saying it goes well with this and that and it really doesn't.

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Just now, tony b said:

I've tried Baharat, as I like Moroccan spice blends like that - Berbere, Ras El Hanout, etc. It's good. I tend to gravitate towards Berbere more, as it has more kick. One off the wall use is on fish/seafood. 

Thanks, I'll try it some lamb first and if it needs a boost will add some Cayenne or do a blend. There was an Ethiopian spice that looked promising, orange in color, I think that was the Berbere. Will keep the fish seafood use on the rolodex and bring it around later

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