Urfa biber is a distinctive chile pepper from Turkey. Similar to Aleppo pepper, Urfa biber is most often used after it’s been dried and ground. You can do this, too! After harvesting your Urfa biber peppers when they turn a dark red, lay them outside in the sun all day to dry. This imparts a rich smoky flavor with a nice umami touch. At night, be sure to cover the drying peppers with plastic or fabric; this helps them retain an oily moisture that really gives Urfa biber its unique flavor. Flavor profile ranges from chocolate to coffee, and are sweet with a nice kiss of heat. Coarsely grind the peppers after they’ve dried and add a touch of salt to help keep the ground peppers from clumping up when you store them (the oily residue you preserved when drying will still be present after they’ve been ground). Use Urfa biber in meat and seafood dishes, soups and stews, or just sprinkle it directly on comfort foods like Mac’n’Cheese or BLTs, in place of salt and pepper. Urfa biber peppers are blocky, almost bell-shaped, and can reach 8 inches long. If you prefer not to dry your Urfa biber, they are also quite good when stuffed and roasted, similar to how poblanos are often prepared.
Care: Plant 18-24″ apart in rows 24-30″ apart in full sun. Keep soil uniformly moist (but not waterlogged) for best production.
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