Day 22 - Urfa Biber

I am hot, but not too hot, and more raisin-y than fruity.

Urfa Biber is also known as 'isot biber' in Turkish. The Urfa region is in southeastern Turkey, just north of Syria.

The Urfa chilli pepper has a lovely rich flavour, partly due to the drying and fermenting process it undergoes. It is dark purple in colour, which is indicative of the raisin and dried fig flavours it possesses, along with hints of smoky dark chocolate. Urfa has a mild heat which is similar to the Aleppo  chill peppers from the same region.

This is a wonderful autumn dish. The root vegetables mixed with pears and syrup are delectable. If you want to add carrots it works as well.

Roasted Parsnips and Pear with Chili & Maple Syrup

Ingredients

4 parsnips, peeled, halved, cut into large wedges

1 large firm red pear, cut into wedges

1 large red onion, cut into wedges


6 garlic cloves, unpeeled


2 tablespoons maple syrup
 ( plain or smoked)

2 tablespoons orange olive oil
 ( or plain evoo)

2 teaspoons red wine vinegar

1/4 teaspoon urfa chili flakes

Salt & pepper to taste

Directions

Preheat oven to 375F

Grease or line 2 baking trays.

Combine the pears and parsnips and onions and garlic in a bowl.

Blend together the maple syrup, wine vinegar, oil and chili flakes.

Pour the liquid over the veg mixtures and coat everything.

Place the vegetables and fruit on a baking trays and place in the oven.

Bake for 50 mins-1 hr turning the vegetables half way through.

Eat.