How to clone Symeon's seasoning?
May 10, 2013 7:11 AM   Subscribe

How can I clone the seasonings from Symeon's restaurant in New York?

A neighbor gave us a great recipe for a summer chicken dish. It used seasonings from a Greek restaurant in New York state named Symeon's. She let us finish the packet of seasonings that she had on hand,'s all gone. And she's moved away. *sniffle*

Can anyone tell me the proportions and ingredients to mix up some of their seasoning blend in my own kitchen?

We have a lot of Penzey's spices on hand that seem like they should be relevant: paprika, garlic, salt, &c. Sometimes I have tried the Penzey's Northwoods Seasoning or their other blends, but it's not quite right. Thank you for any suggestions!
posted by wenestvedt to Food & Drink (10 answers total) 3 users marked this as a favorite
The recipe calls for about a pound of chicken seasoned with the magic Symeon's mix, grilled, and cubed. Make a batch of rice pilaf (we are lazy and use the Far Eat boxed stuff from the grocery store). Combine in a cup: 1 T spicy brown mustard; 1 T balsamic vinegar; 1/3 C oil; and mix well. Rinse and halve a lot of grapes. Stir all ingredients together, and serve warm or cold. Eat like it's going out of style.

It's a favorite of literally every one in my family, which ranks it up there with homemade ice cream and...yeah, that's about it.
posted by wenestvedt at 7:14 AM on May 10, 2013 [1 favorite]

It's not clear from your question if you're asking to recreate it because YOU MUST HAVE THE SEASONING or if you're asking to recreate it because you prefer to DIY.

If it's the former, and you simply must have it, it looks like you can purchase it here for not a crazy amount of money.

Either way, having the seasoning right there next to you while you're concocting your own will make it a LOT easier to do a taste match than from memory alone.
posted by phunniemee at 7:20 AM on May 10, 2013 [1 favorite]

WHile I admit I am cheap, I prefer to DIY. Plus also, if they decide to stop selling it, then I am SOL. :7)
posted by wenestvedt at 7:30 AM on May 10, 2013

This blog attempted to make a copy of the spice mix, primarily using paprika, oregano, and cinnamon.

This store claims the spice mix is primarily oregano, paprika, garlic, salt and pepper.

That should get you started. I'd be surprised if the blend is very complicated; most restaurants don't like to stock too many spices, nor do they like to mix too many spices together. Whenever I try to replicate these things, I try for fewer spices rather than more. In addition, make sure the proportion of salt and pepper is much higher than you'd expect. It's not uncommon for a spice blend at a restaurant to be half salt, for instance.
posted by saeculorum at 7:34 AM on May 10, 2013 [1 favorite]

The picture of the jar of spices on the Symeon's store that phunniemee linked to is a very hi-res photo and you can clearly read the ingredients when you enlarge the picture. The photo of the bag of spices is not, and is too pixelated to read.

Salt, pepper, oregano, paprika and garlic.

Given that ingredients panels usually list in the order from largest amount to smallest amount, this might give you enough to figure out the proportions.
posted by CathyG at 8:07 AM on May 10, 2013 [1 favorite]

I agree with phunniemee that you should have some of the original to compare your evolving mix to. And take notes as you go!
posted by bink at 2:38 PM on May 10, 2013

We tried that, but by the time we thought of it, we were down to the dregs of the package.

I think we will lay out those ingredients and try mixing up a few small batches, taking notes as we go and estimating proportions in decreasing order, as CathyG suggests.

Thanks, all!
posted by wenestvedt at 6:19 PM on May 10, 2013

I just have to say that I love this question because I, living not far from the restaurant, bought a bag of the seasoning the other day because I didn't feel like figuring it out, even though it's a simple blend. FYI - try it on grilled eggplant.
posted by stefnet at 6:25 PM on May 10, 2013

Be aware that there are varieties of oregano. If it is a Greek seasoning then standard Italian oregano may not give you the right spice profile. If you specifically cannot get Greek Oregano then Marjoram can be a substitute.
posted by jadepearl at 6:29 PM on May 10, 2013

Can you follow up and let us know how the recipe(s) worked?
posted by Deathalicious at 2:40 PM on June 24, 2013

« Older Looking for a whisky treat   |   What, me forty? Newer »
This thread is closed to new comments.