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)Ash Reshteh (Persian Herb, Bean and Noodle Soup)Fattoush Mercimek Çorbası (Turkish Red Lentil Soup)Classic Ash Reshteh from Dried Beans Ash Reshteh Minestrone (Persian × Italian)Ash Reshteh Herb Noodle Salad with Warm Mint Oil Brown Butter Çılbır with Whipped Garlic Yogurt and Grilled Sourdough Lamb and Beef Dürüm Döner with Homemade Lavash Saffron Joojeh Chicken Tacos with Sumac Onions (Persian × Mexican)Saffron Joojeh Chicken Caesar Salad with Sumac Pita Croutons Lamb and Beef Kefta Tagine with Saffron, Harissa and Cumin Salt Fried Kibbeh Footballs with Pine Nut Filling and Tahini Sauce Oven-Baked Saffron Kuku Sabzi with Buttered Barberries and Cucumber-Garlic Yogurt Hand-Cut Lamb and Squash Manti with Chilli Brown Butter Lokanta-Style Velvet Lentil Soup with Croutons Spiced Mujaddara with Extra-Crispy Onions and Cucumber-Mint Yogurt Baked Beef Yalancı Mantı with Brown Chili Butter Turkish Pasta Chips with Chili Butter Yogurt Dip

Updated 2026-10-10