Urfa Biber Chile Flakes, known for their deep complex raisin-like flavor with hints of coffee bring a smoky, fruity flavor to any recipe. Mild at first, the heat profile builds as the notes of tobacco and chocolate dissipate.
Part of the Capsicum annuum family, the Urfa Biber Chile gains its complex flavor through an intricate preparation process. The chiles are sun-dried during the day and wrapped tightly at night, sweating the chiles to keep in the moisture. The result provides a longer lasting heat and flavor. Cut into flakes, they stay slightly oily and moist, allowing for immediate, direct flavor and spice when activated with a little heat.
Best used as a finishing pepper, this moist flaked chile is perfect for meat or other warm cooked food. Sprinkle it on salads, hummus and yogurt dips. Pair it with hearty vegetables, braised meats, steak and chicken. Try it with lamb kabobs. Season rice, chickpeas and other legumes. Often served with cheeses as the fat accentuates the chile's flavor. Urfa Biber's spicy sweetness pairs with chocolate, vanilla beans or the warm gingerbread spices for fantastic desserts. Purple to black in color, the irregularly shaped flakes are approximately 1/4" in size and measure 30,000 - 50,000 on the Scoville Heat scale. Ingredients: Dried chile peppers from the Urfa region of Turkey, vegetable oil and salt to prevent clumping.
Roasted Red Pepper & Garlic Hummus
1 cup chickpeas, cooked fresh or canned
1 large red bell pepper, deseeded and sliced into 1-inch strips
4 garlic cloves, skin on
Extra Virgin Olive Oil
Flaky Sea Salt
Juice of 1-2 lemons
1/4 cup tahini (add more if desired)
3 tablespoons ice water
1-2 tablespoons Urfa Biber Chile Pepper flakes (more or less if desired
Freshly ground pepper
Optional Garnishes: Paprika, olive oil, Urfa Biber flakes, lemon wedges
Preheat oven to 400*F. Line a baking pan with parchment paper. Place the sliced peppers and garlic cloves on it. Drizzle with olive oil and a pinch or so of sea salt. Toast for around 25 minutes flipping the peppers over midway. Check to make sure the peppers don't get too charred. Remove from oven and cool. Take the skin off the garlic.
Place chickpeas, peppers and garlic in a food processor with 4 tablespoons olive oil and the juice of 1 lemon and the tahini. Blend until creamy, adding more olive oil and lemon juice as desired. Add in the ice water 1 tablespoon at a time. Blend. Add in the Urfa Biber flakes a portion at a time and blend, tasting in between, until you get the taste and heat level to your preference. Add salt and freshly ground pepper to taste. Keep refrigerated until ready to serve. Keeps for 4 days.
Set a bowl of hummus on a serving platter. Garnish with your choice of the optional garnishes. Surround with fresh vegetables cut for easy dipping, crackers and naan bread.
Makes about 1 3/4 cups of hummus.
Mexican Hot Chocolate
1 vanilla bean
1 teaspoon Urfa Biber Chile Flakes
6 cups milk
1 cinnamon stick
8 ounces bittersweet chocolate
2 tablespoons white sugar
1/2 cup whipped cream, or to taste
1 tablespoon grated bittersweet chocolate
Split vanilla bean lengthwise with the tip of a sharp knife. Place the Urfa Biber Chile flakes in a tea infuser. Combine vanilla bean, Urfa Biber, milk and cinnamon stick in a pot. Cook over medium heat, stirring occasionally, until milk is steaming, and small bubbles appear, 4 to 5 minutes. Remove Urfa Biber. Reduce heat to low. Add the 8oz of chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.
Pour into cups and top with a dollop of whipped cream. Garnish with the grated bittersweet chocolate.
Serves 4-6