This one is considered the main spice mixture of Besarabia and has been a discovery for me personally.

   "Herbes de Provence of Odesa region", "khmeli-suneli of the Black Sea coastal area" - it goes under many names.

   It’s a mixture of at least 10 types of herbs, including mint, fenugreek, sweet and hot pepper leaves, honey garlic, parsley, dill and other herbs. In composition and proportions, it differs slightly from family to family, where it’s prepared, and myrudia from different villages sometimes differs significantly.

   And yet all the variations of this spice are united by one thing - when they’re od to roast duck or stew added to food, they always turn out to be incredibly tasty and aromatic.

   How to use?

   First of all, vegetables, fish, and white meat go well with myrudia. Therefore, if you bake fish - marinate it with myrudia beforehand, if you’d like to grill vegetables - you also need myrudia,and if you decide to quickly fry or bake chicken or turkey, be sure to use myrudia.

   By the way, cream cheese goes well with myrudia.

   Beef and pork - Especially labneh cheese with the addition of myrudia is so good when spread over a crispy crust of bread. And you can add this spicy mixture to your salad dressing.

   And naturally, a teaspoon of myrudia can turn the most mediocre soup into a culinary masterpiece!