Dried mint

kuru nane (Turkish); نعناع خشک

Flavor and role: Dried mint which, unlike fresh, has a warm, deep, tea-like aroma, so it is fried in oil or mixed into yogurt. In the Middle East and Turkey it is used more often than fresh.
Typical dishes and uses: Turkish yogurt sauce, manti, mercimek (lentil) soup, Persian ash, tzatziki. In this book: Turkish yogurt pasta.
Substitutes: 1 tsp dried mint = 1 tbsp fresh mint (chopped). If you have none, ½ tsp dried oregano.
Storage: Airtight, away from light, at room temperature for 1 year. Replace it if it smells weak when rubbed between your palms.
Main countries: Türkiye · Iran · Greece
Used in this book: Turkish Yogurt Pasta (Yalancı Mantı)Fattoush Mercimek Çorbası (Turkish Red Lentil Soup)Lokanta-Style Velvet Lentil Soup with Croutons Baked Beef Yalancı Mantı with Brown Chili Butter Turkish Pasta Chips with Chili Butter Yogurt Dip

Updated 2026-10-10