Bay Leaf, Whole (Turkish)

What is it?

Bay leaves are also known as laurel leaves or bay laurels and come from a tree native to the eastern Mediterranean. The flavor of bay is best brought out by slow cooking, which makes them useful in stocks, soups, roasts, stews and marinades as well as pickling and brining.

Bay leaves were used to make up crowns for poets and victorious athletes in antiquity.

Bay leaves are essential to all gumbos, boiled shrimp and great marinara sauces. Usually 2-3 leaves are plenty (too many can make a dish bitter) in a dish serving 4 to 6 people. Generally, the leaves are removed before serving.

Bay Leaf, Whole (Turkish)

Quick and Easy Ratatouille by Masterclass

A easy to replicate Ratatouille recipe from Ratatouille is a summer vegetable dish originating in Nice France and is sometimes referred to as ratatouille niçoise.
Prep Time1 hr
Cook Time15 mins
Course: Main Course
Cuisine: French
Servings: 4 people


  • olive oil extra virgin
  • 1 medium-sized Yellow onion Finely chopped
  • 1 lb eggplant cut into 1-inch pieces
  • 1 red bell pepper stemmed,seeded, and cut into 1-inch pieces
  • 4-6 garlic cloves minced
  • 2 lb tomatoes chopped
  • 2 zucchini halved lengthwise, cut unto 1/2 inch pieces
  • 2 springs fresh thyme leaves removed and set aside
  • 1 Turkish whole bay leaf
  • 3 tbsp chopped fresh basil
  • Salt and black pepper


  • Heat 1 tbsp extra virgin olive oil in a large saute pan on medium-high. Add the onions, season with salt, and cook until translucent, with edges just beginning to turn golden brown. Add garlic, and cook a minute more until soft.
  • Add eggplant, bell pepper, tomatoes, and zucchini. Season with salt and pepper, and stir to combine.
  • Add thyme sprigs and bay leaf, turn heat to medium-low, and let simmer until vegetables have begun to soften, about 10 minutes. When vegetables have reached desired consistency, remove from heat and remove thyme sprigs.
  • Garnish with chopped basil, and season once more to taste.