30 DAYS OPEN PURCHASEAli and Ahmet are from Gaziantep, a city whose gastronomic tradition is deeply embedded in the heritage of Ottoman cuisine. This blend is their interpretation of the flavour profiles that defined the köfte ovens and kebab fires along the Anatolian coast and up towards Istanbul. It is not an imitation of anything, but a distillation of a living tradition.
The ingredients: pul biber, sumac, garlic, oregano, urfa chili, sea salt and natural yeast extract. This gives a savoury, spiced umami with sumac's bright lift, the depth of garlic and a balanced heat from both pul biber and urfa. The yeast extract is a deliberate choice: it rounds off and binds the flavours together in a way that plain salt never does.
Mix with olive oil into a paste and rub into minced meat for köfte balls or kebab. Pour over chicken drumsticks and grill until the skin caramelises. Mix with butter and brush over a bread just before the oven. Or keep it simple: olive oil, ottoman blend, a hot frying pan and sliced onion. That is enough.
