30 DAYS OPEN PURCHASEIn the Urfa region of southeastern Turkey, near the Syrian border, Bekir Bey grows chili. The dark red fruits are picked there, sun-dried, salted, oiled and then stored in darkness. The process is deliberately slow and it is this curing process that makes urfa unique among the world's chili flakes.
The flavour is nothing like regular chili. The taste notes include dried plums, umami, espresso and balsamic vinegar, all with a smoky undertone without actually tasting of smoke. A heat that is soft, broad and lingering, not sharp or confrontational. It is truly extraordinary, and I have not been able to stop thinking about it since I first tasted it. The oil and salt content, 1% salt and a little sunflower oil, is part of the product and makes the flakes slightly sticky and sink into fat in a way that dry chili never does.
Fry urfa in butter until it bubbles, then pour over eggs. Stir into dark chocolate cake. Mix with labneh and serve with pita bread. Scatter over roasted cauliflower with tahini. Top pizza with honey and salty cheeses. Urfa is a spice that suits virtually everything you cook, and it belongs in every kitchen that takes flavour seriously.
