Turkish Bay Leaves
Bay Leaves are also known as True Laurel, Sweet Bay and Bay Herb. In Europe they are typically added to soups, stews, pickles and in fish and meat marinades. The French add them to their popular bouquet garni and bouillabaisse. The Moroccans add bay leaves to their pickled fish, stews and tagines. In Turkish cuisine they're added to kebabs, fish casseroles and grilled fish. One or two leaves is typically sufficient to flavor most recipes for 4-6 people.