Isot Chili Urfa Biber

also: Urfa Biber, Sanliurfa, Isot Biber

Description:
Isot chilli, also called Urfa chilli, is cultivated in the south-eastern part of Turkey, near the city of Urfa. To produce this regional speciality, the fully ripe pods are dried in the sun during the day and wrapped in cloths at dusk to let them "sweat" there. After a few days, this procedure causes the oils contained in the pods to come to the surface and give the chilli a silky sheen. After grinding, the chilli is mixed with a little salt and oil.

Isot chilli is a popular ingredient in Kurdish and Turkish cuisine for spicing up and seasoning minced meat dishes of all kinds, for lamb kebabs, and fried, grilled or pickled vegetables. Its very fruity aroma is reminiscent of sultanas, red wine and dark chocolate. Therefore, in addition to traditional dishes, it goes well with heavy, dark sauces, stews with winter vegetables and even desserts such as chocolate mousse or chocolate brownies.

Usage:
Use Isot Chilli according to taste. Its heavy flavour can tolerate longer cooking times.

Well-known dishes:
Lamb kebab, babaganush, cig köfte, lahmacun.

Aroma/taste:
Fruity-hot, slightly smoky.

Spiciness level:
7 (10) | 40,000 Scoville (SHU)

Ingredients:
Isot chilli, sunflower oil (1%), salt (1%)

Harmonises with:
Garlic, orange peel, oregano, rose petals, chocolate.

Origin:
Turkey