Urfa biber gives stews a smoky, acidic and spicy touch
Originating from the Turkish region of Urfa, Urfa biber is a sun-dried, ground pepper that is smoky, acidic, salty, and spicy all at once.
Some claim it reaches between 50,000 and 80,000 Scoville units, while others indicate the range is closer to 30,000 to 50,000. Its flavor profile combines hints of chocolate, coffee, raisins, and even wine tannins, and it pairs well with meats and root vegetables, from a classic beef stew to a vegetarian casserole of sweet potato and chickpeas. Its deep burgundy color also adds a vibrant hue to any dish.
It's best to start with a small amount and taste as you add more, because its spiciness develops slowly, unlike other peppers that are spicy from the beginning.
It also blends well with other spices to create your own mix. Common Middle Eastern options include cumin, za'atar, sumac, sesame seeds, paprika, and onion. Once blended, it can be used as a seasoning or added to a marinade.
Urfa biber also works well in savory dishes. Sprinkle it on hummus or baba ganoush, mix it with yogurt or sour cream for a simple sauce, or use it to season any meat or vegetable. It pairs beautifully with cheeses, making it a great addition to a cheese board, grilled cheese sandwich, or macaroni and cheese. It also adds a special touch to fried or scrambled eggs.
In desserts, it pairs perfectly with chocolate and adds a spicy touch to brownies, fudge, or hot chocolate. It can also be added to sweets with warm spices, such as spiced cake or gingerbread, and is an original option for flavoring ice cream.
