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The Bedouin Company

Turkish Pul Biber

Turkish Pul Biber

Regular price $3.95 USD
Regular price Sale price $3.95 USD
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The Bedouin Company’s Turkish Pul Biber, is a favorite spice at The Bedouin Co.

Most Pul Biber comes from Turkey as it's difficult to get the pepper from Syria (we do have a separate listing for the Syrian Aleppo Pepper). The chili got its name from Aleppo, a city along the Silk Road in Northern Syria. It comes from a burgundy chili called the Halaby pepper. Ripened peppers are semi-dried, de-seeded, and coarsely ground. Quality Aleppo pepper is flaky, semi-oily, and has an orange to deep red, or burgundy, color. It should smell bright and fruity. Please note: Aleppo Pepper is preserved using salt and oil.

Like salt, pul biber is a flavor enhancer. It marries slow-building heat with earthy, cumin notes and fruity tang. The pepper has a moderate heat level and can substitute for chili pepper flakes. It is a common Middle Eastern condiment, traditionally used to season meat, beans, salads, and muhammara dip, but it can be used like any other dried red pepper. It’s great on pizza or pide (Turkish-style pizza), eggs, or any dish you want to “kick up” a bit with a little heat.

Recipe for Marinated Steak with Pul Biber and Yoghurt Sauce

Ingredients
1 lb Sirloin steak, about 1 inch thick, trimmed of excess fat and cut into 1" cubes
1 T dried mint
1 t garlic powder
1 t ground cumin
1/2 t celery salt
2 T olive oil
2 T butter
2 t pul biber
A handful of ready-made crispy onions or shallots
2-3 dill sprigs, finely chopped

Method
1. Remove the steak from the fridge an hour before cooking. Put it into a bowl with the mint, garlic powder, cumin, celery salt and a generous amount of pepper, and mix well. Pour in the olive oil and mix again. Marinate for 10 minutes.
2. Heat pan over medium heat and add the meat to the hot pan and cook for 1 minute on each side, then transfer to a small plate and season with salt. Turn off the heat and wipe the frying pan with a kitchen paper towel. Return the pan to low heat and add the butter. Once melted, stir in the pul biber a little until the butter turns red, then remove the pan from the heat.
3. Spread out the labneh or strained Greek yogurt on a large plate. Lift the steak off the plate using a slotted spoon and shake off the excess juices, then arrange on the labneh or yogurt before pouring the spiced butter over the steak. Scatter over the crispy onions followed by the dill and serve immediately.

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