Every culture seems to have a famous pepper that is ubiquitous in national dishes and found on tables across the country. You probably know the most celebrated ones. The French have Piment D'Espelette. The Spanish, Pimenton. The Italians, Controne Pepper. But, you might not have heard of Turkey's Urfa and Marash. These rich, complex spices are your next need-to-know peppers.
Urfa Chili
Chili flakes made from the Urfa pepper have a medium heat and sing with the aromas of sun-dried raisins, unsweetened chocolate and smoky tobacco. This dark purplish black pepper, named after the Turkish town of Urfa, also has a unique moist texture when crushed, unlike typical hot chili powders. The wetter texture is caused by a higher essential oil content and the way the chili is preserved, a combination of drying and "sweating." The peppers are laid out to dry in the sun by day, then wrapped tightly to sweat at night trapping in their remaining moisture.
In cooking, this crushed chili can be used to add a deep, complex heat to meat dishes such as stews and köfte (Turkish meatballs) or dips like hummus and muhammara. Or use Urfa to decorate both sweet and savory dishes before serving. Try on grilled lamb chops and roasted vegetables or sprinkle atop a dark chocolate cupcake.
Marash Chili
Marash, often compared to the well-known Middle Eastern spice, Aleppo Chili, has sweet notes of roasted pepper and dried fruit, with a mild acidity and full-bodied heat in the finish. Though hotter than Urfa, this deep crimson spice, also from Southern Turkey, has a similar naturally wet texture. Marash Chili benefits from richer pairings - use to adorn a simple salad of avocado and citrus segments, garnish steamed potatoes doused in buttery, extra virgin olive oil or scatter over fried eggs.
Add Urfa & Marash to Your Spice Cabinet
Köfte (Turkish Meatballs)
Makes 15 meatballs
1/2 pound ground lamb
1/2 pound ground beef sirloin
1/2 small onion, grated
2 teaspoons fresh oregano, chopped
3 tablespoons fresh mint, chopped
2 teaspoons fresh lemon zest, finely grated
2 tablespoons olive oil
1 1/2 tablespoons Urfa Chili
1/2 teaspoon ground cumin
1 teaspoon sea salt
In a large bowl, combine lamb, beef, onion, oregano, mint, lemon zest and 1 1/2 tablespoons of water. Set aside.
In a small pan, heat 1 tablespoon olive oil over medium-high heat. Add Urfa Chili, cumin and salt. Cook spices, stirring constantly, until fragrant, about 30 seconds. Pour over the reserved meat mixture and mix thoroughly.
Divide mixture into 15 portions, taking each piece and rolling it into an oblong ball.
In a large skillet, heat remaining olive oil over medium heat. Working in batches, cook meatballs until fully cooked through, about 4 minutes per side. Remove from pan and drain finished meatballs on a paper towel-lined plate.
Serve with pita, sliced tomatoes, red onions and yogurt sauce (such as Turkish Haydari, Tzatziki or Raita).
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