Coriander

Kìşnìş

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

The seeds are crushed or ground to a powder, and added to many of the highly flavoured dishes of southern Anatolia. The leaves are used only in a few east Anatolian dishes that have been influenced by the cooking of the Çerkez (Circassians).