I first encountered Urfa Biber at a spice shop years ago that has long closed. It’s a truly special flavor–quite exotic–smoky and spicy, but also kind of fruity, with a great color and texture. I use it on many different things, and have turned so many people onto it. I make an excellent marinade for fish using urfa biber, lemon zest, and olive oil. Most of the time I just sprinkle it on salad, or into dressing with sumac, cumin, lime juice, a little honey and unfiltered olive oil.
Cooking is one of my favorite things to do, so I’m often inspired by the spices I can find. Whenever I travel, I pick up something new to try, but if I’m home, I’ll visit The Spice House for something special or out of the ordinary.
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