This chile flake from southeast Turkey has garnered quite a following in recent years among chefs. The flakes are naturally oily and lend an earthy fruitiness to whatever dish they encounter. The heat level is medium.
These chiles are similar to the Aleppo from Syria but with more heat and less tartness. Add the flakes to salads, cheeses, pasta, grilled meats, eggs, soups and stews.
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