Black Sea Spice mix

Spice combination, iconic for recipes from the Northern Black Sea and Dobruja regions. The leading spice is lovage, widely used in these areas. Perfect for fish, mussels, lamb, veal and vegetable dishes.


lovage, carrots, parsley, garlic, thyme, dill.

Net weight: 30 g

    Black Sea cuisine

    Dobruja region is rich in grains and vegetables and has easy access to fresh Black Sea fish, which led to the creation of a unique cuisine. Thick breads, rolled savory pastries, rich vegetable stews, mussels, a variety of fish soups and stews are a small part of the menu of the region. The local dishes are phenomenal and include products unknown in the other parts of the country such as rabbit kapama, Dobruja beef and kidney casserole with green grapes, oven-baked lamb with bulgur and chicken soup with thin baked filo strips.

    Make a fish soup, a Dobruja pepper stew, a Ropotamo mackerel or simply bake a whole fish with Black Sea spice mix and you will be transported to the old fishermen villages of Shabla, Nessebar or Sozopol. Baked bonito or mackerel with tomato sauce is a favorite recipe that everyone should know – it is your rescue if you don’t like carp or bonito happens to not come around for St. Nicholas Day.

    Dobruja pepper stew

    • 2 kg peppers (green and red mixed)
    • 2 tbsp. Black Sea spice mix
    • 3 onions
    • oil
    • salt and black pepper
    • pasley
    • chili (optional)
    1. Cut the peppers into large pieces.
    2. Finely chop the onion and parsley.
    1. Heat 8 tbsp of oil over medium heat. Add chopped onions with a pinch of salt and cook for 7-8 minutes, stirring occasionally.
    2. Add peppers and cook until they change color - about 15 minutes, stirring all the time.
    3. Reduce heat to low, cover and cook for another 10 minutes.
    4. Add ½ cup hot water, 2 tbsp. Black Sea spice mix, salt and black pepper to taste and cook with a lid until the water evaporates (about 15 minutes).
    5. Add another ½ cup hot water and cook until you get the desired consistency.
    6. Serve garnished with finely chopped parsley.

    Baked fish with tomatoes

    • 1 kg fish fillets
    • 3 tbsp. Black Sea spice mix
    • 800 g tomatoes
    • 4 carrots
    • 1/4 celeriac (optional)
    • 1 onion
    • 3-4 garlic cloves
    • oil
    • parsley
    • salt and black pepper
    1. Finely chop the onion, garlic, carrots and celeriac (if using).
    1. Heat 8 tbsp. oil on medium heat and in it sauté the onion, carrots and celeriac (if using) with a little salt - about 10 minutes.
    2. Add the garlic and cook for 1 minute.
    3. Pour the tomatoes, 3 tbsp. Black Sea spice mix, finely chopped parsley, salt and pepper, mix and cook for 10 minutes.
    4. Season the fish with salt and pepper and arrange on top of the tomato mixture.
    5. Bake in a preheated to 200°C oven for about 30 minutes.

    Steamed Black Sea mussels

    • 1 kg mussels
    • 2-3 tbsp. Black Sea spice mix
    • 1 cup white wine
    • 1 tomato
    • 3-4 garlic cloves
    • butter and olive oil
    • parsley
    • lemon
    • salt and black pepper
    1. Clean the mussels well.
    2. Finely chop the garlic, tomato and parsley.
    1. Heat the butter and olive oil on medium heat, add the garlic and cook for about a minute.
    2. Pour in the mussels and stir.
    3. Add white wine, tomato and 3 tbsp. Black Sea spice mix.
    4. Cover and cook for 3-4 minutes with the lid on until the mussels open.
    5. Season with salt and sprinkle with finely chopped parsley.
    6. Serve the mussels warm with lemon wedges.
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