Use Belazu’s urfa chilli paste as a drizzle for salty halloumi, mixed with yogurt for a creamy dip or as a marinade for chicken.
Urfa chillies are pickled, then left to cure in the sun to develop a reddish-brown colour. This process lets the peppers develop an earthy flavour with a punchy yet not overpowering heat.
The urfa chillies are paired with oil, dried chillies and herbs to create a smoky spice paste.
Have a look In our recipe section here for ideas.
- As a base for marinades, dressings and drizzles on fish, meat and vegetables
- Mix into aioli to serve with squid or other deep-fried seafood
- Use as an alternative to chilli oil in noodle soups and stir fries
- Mix with yoghurt to create a dip
Ingredients: Sunflower oil, peppers (30%), dried urfa chilli (23%), salt, balsamic vinegar of Modena (wine vinegar, cooked grape must), lemon juice, cumin, dried garlic.