Urfa biber (isot) is a Turkish Capsicum annuum chilli from Şanlıurfa, sun-dried by day and wrapped by night until almost black, giving mild heat and flavours of raisin, chocolate and smoke.
What it is¶
Urfa biber ("Urfa pepper"), known locally as isot, is a Capsicum annuum chilli grown around the city of Şanlıurfa in southeastern Turkey, near the Syrian border. What makes it unusual is the way it is cured. The ripe red peppers are split and laid in the sun during the day, then wrapped or covered tightly at night so that they "sweat". Repeated over about a week, this slow, moist curing darkens them to a deep purple-black and develops flavours of raisin, chocolate and smoke, though the peppers are not smoked.
Once cured, they are deseeded, coarsely crushed and usually mixed with a little oil and salt. The result is a moist, glossy, almost black flake with mild to moderate heat, often quoted at around 7,500 SHU.
Origins and history¶
Şanlıurfa, known simply as Urfa until 1984, is one of the oldest continuously inhabited cities in the region, near the ancient site of Göbekli Tepe, and has a strong culinary tradition within Turkey. Chillies reached Anatolia after the sixteenth century through Ottoman trade, and in the hot, dry southeast they became a staple. The local isot and the method of curing it are closely tied to the region's cooking, particularly its raw and grilled meat dishes. Urfa biber became widely known outside Turkey only in the 2000s, when chefs and spice merchants in Europe and North America took it up alongside aleppo pepper.
Flavour and aroma¶
Urfa biber is earthy and deep: raisin and prune, dark chocolate, tobacco, a smoky note and a pleasant saltiness from the curing. The heat builds slowly and stays warm rather than sharp. It is richer and darker than aleppo pepper, which is brighter and fruitier.
In the kitchen¶
- Çiğ köfte: the Urfa speciality of fine bulgur kneaded with isot, onion, tomato and pepper pastes and spices (traditionally with raw meat; today usually meatless), eaten wrapped in lettuce.
- Kebabs: rubbed into lamb for Urfa kebab (milder than the Adana kebab) or scattered over grilled meat. See turkish cuisine.
- Lahmacun and pide: in the topping or on the table.
- Eggs and dairy: over fried eggs, labneh or thick yoghurt with olive oil.
- Sweet and savoury: it works with chocolate brownies, roast squash, aubergine and tomato sauces, and in beef stews where its raisin depth suits.
As a guide, 1–2 tsp in a dish for four gives flavour and gentle warmth; it can be used generously as a finishing seasoning.
💡 Bloom it
Warm 1 tsp Urfa biber in 2 tbsp olive oil or butter over low heat for a minute until the oil turns dark red. Spoon over hummus, yoghurt, soups or grilled vegetables.
Buying and storing¶
Good Urfa biber is soft, moist and slightly sticky, not dry and dusty. Store airtight in a cool, dark place; the oil can turn rancid in warmth. Use within six months to a year. Some cooks refrigerate it.
Substitutes¶
- Aleppo pepper: brighter, a little hotter, but in the same family of Turkish and Syrian pepper flakes.
- Ground ancho with a pinch of chipotle or smoked paprika, plus a few drops of oil and salt.
- Pasilla powder: similar dark, raisiny notes.
Pairs well with¶
Lamb, beef, bulgur, eggs, yoghurt, aubergine, tomato, walnuts, pomegranate molasses, cumin, sumac, mint, parsley, dark chocolate and olive oil.
Growing your own¶
Urfa-type peppers are grown like other C. annuum chillies and need a hot summer to ripen: in Britain, a greenhouse is best. Sow indoors in February–March at 20–25°C. Let the pods ripen fully deep red. To imitate the curing, halve and deseed them, dry in the sun or a low oven by day and wrap in a cloth at night for several days until dark and leathery, then crush with a little oil and salt. See growing chillies.