Mint minced

also: nane, nana, spearmint, green mint

Description:
Mint originated in the Mediterranean region, but has since spread around the world and found its way into numerous regional cuisines. In Southern Europe, mint is used to season minced meat dishes, lentil and bean stews, and Turkish cucumber salad. In South and Central America, they like to add it to long-cooked chicken stews. Traditionally, the herb belongs fresh or dried in the oriental taboulé, a kind of cold salad based on bulgur or couscous. In India and especially England, people like to use mint in sauces and chutneys.

In addition, mint goes very well with lamb, chicken, veal, pork, fruit, soft drinks, cucumbers, eggplant, legumes and yogurt.

Usage:
Mint has a very intense aroma. Therefore, use it sparingly. Add to the dish at the beginning or towards the end of the preparation.

Known dishes:
Cacik, keftedes, mint sauce, sauce paloise, taboulé, mojito.

Aroma/Taste:
Fresh, cooling and spicy aroma.

Harmonizes with:
Dill, sumac, ginger, cardamom, oregano, cumin, paprika, parsley, bell pepper.

Origin:
Egypt