Bay Leaves are a staple ingredient in Mediterranean cuisine and are also found in many Armenian, Greek, North African and Turkish dishes.In Europe they're typically added to soups, stews, pickles and in fish and meat marinades. The French add them to their popular bouquet garni blend 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.
Bay Leaves are good with beef, chicken, citrus fruits, fish, game, lamb, lentils, rice, tomatoes, white beans, soups and stews.
Bay Leaves work well in combination with allspice, garlic, juniper, marjoram, oregano, parsley, sage, savory and thyme.