Urfa chilli flakes, known in Turkey as isot, are made from a type of red pepper that is dried and processed until it turns dark, almost black, with a slightly oily look. The flavour is what sets it apart from ordinary red pepper flakes: smoky, a little sweet, with notes that remind many cooks of raisins and coffee, and a slow, mild-to-medium heat rather than a sharp sting. This Bodrum pack comes in a 100 g stand-up pouch with a tear-off top and a resealable zip, and the pack states that it is a 100% natural product.
In Turkish kitchens isot is a table spice as much as a cooking one. It is traditionally worked into raw-meatball dough (çiğ köfte), kneaded into kebab and köfte mixes, and sprinkled over grilled meats, lentil soup, eggs, flatbread with olive oil and tomato-based mezes. It also works well far beyond Turkish food: try a pinch over roasted vegetables, hummus, avocado on toast or a bowl of yoghurt with olive oil. Start with half a teaspoon, as the flakes are strongly coloured and the flavour builds as it sits in warm fat.
Keep the pouch tightly closed after opening and store it in a cool, dry place away from direct sunlight so the aroma stays fresh. Please read the label on your pack for the ingredient list and any allergen information.