What is stuffing and poultry spice mix?
Stuffing and poultry spice mix is an aromatic, mild blend designed for whole birds and their fillings: stuffed chicken, turkey, duck and pigeon, as well as the rice, bread and freekeh stuffings that go inside them. It marries the European poultry seasoning of sage, thyme, marjoram and onion with the Arab stuffing tradition of cinnamon, cardamom, allspice and nutmeg, which is why it sits among the international blends yet is tuned to Egyptian, Iraqi, Levantine and Gulf tastes.
In Egypt no feast is complete without pigeon stuffed with freekeh or chicken stuffed with rice, liver and gizzards; in Baghdad and Mosul stuffed chicken comes with saffron rice, almonds and raisins; in the Levant chicken stuffed with rice, minced meat and pine nuts is served at weddings; and in the Gulf whole chicken is cooked with spices and black lime. With turkey now common at New Year, cooks wanted one balanced blend for both bird and stuffing.
Composition
The blend has three layers of flavour. The first is the herbs that suit poultry: sage, thyme, marjoram and a little rosemary, which give the familiar roast-turkey aroma and cut through poultry fat. The second is the warm Arab spices that harmonise with rice and meat: black pepper, allspice, cinnamon, cardamom, a little clove and nutmeg, coriander and a limited amount of cumin. The third is the savoury base: garlic and onion powder, a touch of paprika for a golden crust, salt, and sometimes turmeric or ginger. The classic blend carries only a trace of chilli so it suits children and older guests.
Two versions are common: the balanced classic for chicken, pigeon and everyday stuffings, and a turkey version heavier in sage, thyme and allspice for a large bird and long cooking; some Gulf restaurants add ground black lime.
| Variant | Character | Best use |
|---|---|---|
| Classic (balanced warm spices + light herbs) | Aromatic, moderate, suits rice and freekeh | Stuffed chicken, pigeon, rice stuffing |
| Turkey (more sage and thyme) | Herbal, deep, withstands long roasting | Turkey, duck, oven-roast chicken |
| Gulf (with black lime) | Gently sour, distinctive | Whole chicken in the mandi and machboos style |
What makes a good blend
The secret of a successful blend is balance. Too much clove or nutmeg makes the stuffing bitter and heavy; too little sage and thyme loses the signature character. The blend should be ground fresh from whole spices to a medium grind, with the herbs not pulverised to dust, and should contain no excess salt, starch, flour or artificial colourants; blends free of added monosodium glutamate are preferable. Low moisture (usually under 10 percent) is essential because dried herbs absorb humidity and spoil. The aroma test: a good blend releases sage, cardamom and cinnamon together, with none dominating.
In Egypt these blends fall under the Egyptian Standard for mixed spices and the requirements of the National Food Safety Authority. They follow the Codex standard for dried herbs and spices (CXS 352) and accepted limits for aflatoxins and Salmonella, and imported herbs are checked against ESA cleanliness specifications. We steam-sterilise the herbs and spices in this blend because it is used on raw poultry and in stuffings.
How to use it
The signature dish is chicken stuffed with rice, and this is our recommended method:
- Clean a whole chicken of 1.2 to 1.5 kilograms, wash it with water, vinegar and flour, then pat dry.
- Mix two tablespoons of stuffing and poultry spice mix (about 15 grams per kilogram of chicken) with the juice of one lemon, three tablespoons of oil or ghee and two crushed garlic cloves, and rub it over the bird inside, outside and under the skin.
- Marinate for at least two hours in the refrigerator, ideally overnight, so the flavour penetrates.
- Fry one cup of Egyptian or basmati rice with onion and chopped liver and gizzards or minced meat, add one extra teaspoon of the blend plus pine nuts or almonds, add water and cook the rice until half done.
- Fill the chicken loosely with the rice, close the cavity with a skewer, place it in a tray with a cup of stock, cover with foil and cook at 180 degrees Celsius for an hour and a half, then uncover and raise the heat for 15 minutes to brown.
For turkey use 12 to 15 grams per kilogram and marinate overnight. Other uses: a teaspoon in freekeh stuffing for pigeon, a rub for roast chicken thighs, or blended with butter to brush chicken breasts before grilling.
Storage and shelf life
Keep the blend in a tightly sealed container in a cool, dark, dry place away from the cooker, because the herbs in it such as sage and thyme lose their volatile oils quickly when exposed to heat and light. Use a dry spoon and buy no more than three to four months of supply at a time. Typical shelf life is 12 to 18 months; a weak herbal aroma and faded colour signal ageing.
Sheikh Al-Attareen range
- Stuffing & Poultry Spice Mix
We prepare this blend at our factory in Mansoura from cardamom, cinnamon, allspice and cloves imported from their countries of origin and checked for volatile oil, moisture and extraneous matter, together with dried sage, thyme and marjoram whose colour and aroma are inspected before acceptance. The whole ingredients are freshly ground and mixed in controlled proportions, each batch is tested for moisture, uniformity and microbial load, and packed in household and food-service sizes. The product is available at our branches in Egypt, Baghdad, Erbil and Homs, and through our online store.
Frequently asked questions
Does the blend work for plain roast chicken without stuffing?
Absolutely. It is a complete poultry seasoning for chicken, turkey and duck, whether stuffed, roasted or grilled over charcoal.
Is the blend hot?
No. The classic blend is mild and almost free of chilli to suit banquets and children; add chilli to taste if you like heat.
How does it differ from shawarma or kebab seasoning?
Poultry seasoning contains sage and thyme and more cardamom and allspice to suit rice and whole birds, whereas shawarma blends are richer in cumin, coriander and lemon, and kebab blends rely on pepper and paprika.
How much do I need for a five kilogram turkey?
About 60 to 75 grams of the blend, roughly two thirds of a 100 gram pack, with salt adjusted to taste and the bird marinated overnight.