Urfa Biber (also known as isot pepper is a dried Turkish chili pepper … cultivated in the Urfa region of Turkey. It is often
described as having a smoky, ‘raisin-like’ taste. Urfa biber is technically a red pepper, ripening to a dark maroon on the plant… The result is an appearance ranging from deep purple to a dark, purplish black. Urfa Biber is less spicy than many other chili peppers, but provides a more lasting build of heat…” *
Chef Cherie carries 30+ different peppers including Urfa Biber and Aleppo, a close Syrian cousin. Due to the instability in the Middle East, Urfa Biber has been particularly difficult to stock. Chef Cherie is happy to announce we again have Urfa Biber in stock.
While Urfa Biber is used mainly in cooking, its also an exciting taste addition when used in desserts. To peak your interest in that peppery sweet combo here are 2 brownie recipes that fuse the spark of Urfa with the chocolaty sweetness of brownies.
Recipes:
- Raspberry Pomegranate Urfa Biber Brownies
- Rhubarb Urfa Biber Brownies
- 6 1/2 oz bittersweet chocolate
- 6 tbsp butter
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 tbsp raspberry liquor
- 1 tsp pomegranate molasses
- 1 1/2 tbsp urfa biber pepper
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- Combine the chocolate, butter, and sugar in a double boiler until about 150º. Remove from heat, and stir in the urfa-biber, raspberry liquor, pomegranate molasses and salt. Stir in the eggs one at a time. Stir in the flour, and beat with a wooden spoon or rubber spatula for a minute or two, until thick and glossy.
- Butter and flour a 9″ square baking pan. Pour in the batter.
- Bake for 20 minutes.
- Cool, cut into squares, and eat.
[recipe]Chef Cherie Featured Spice:Urfa Biber Pepper
Recipe source: Habeas Brulee - Raspberry Pomegranate Urfa Biber Brownies.
- 2 oz unsweetened chocolate, chopped
- 4 oz bittersweet chocolate, chopped
- 3 tbsp butter
- 1/4 cup sugar
- 2 eggs
- 3/4 cub rhubarb puree
- 1 tsp vanilla
- 1 1/2 tsp urfa biber pepper
- 1/2 cup whole wheat pastry flour
- 1 tbsp Armagnac (french brandy)
- 1/2 cup raisins soaked and drained
- Preheat the oven to 325F and cover an 8 x 8 pan with tinfoil, buttered. Place the pan on a baking sheet.
- In a bowl set over a double boiler, melt the chocolate and butter. Keep the heat low so that the butter doesn’t separate. Remove from the heat when the chocolate is melted. Whisk in the eggs, one at a time, combining thoroughly. Whisk in the rhubarb puree and vanilla and then give an extra whisk to bring it all together. Switch to a spatula and fold in the urfa-biber and flour. Continue to fold the ingredients together and add the Armagnac and raisins. Pour the batter into the pan and bake for 34-38 minutes. The brownies will still be a little wet in the middle but dry on the outer edges. Place on a rack to cool.
Chef Cherie Featured Spice:
Recipe source: Jumbo Empanadas - Rhubarb Urfa Biber Brownies by Brilynn