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"Muhammara" Salad

Muhammara is a middle-eastern dip made from red peppers, walnuts and pomegranate molasses, among other spices and herbs. This is a riff...clearly!


For the dressing...

For the salad...

  • 6 cups fresh arugula, washed and dried
  • 2/3 cup toasted walnuts, chopped coarsely
  • 1/2 cup roasted red peppers, julienned


In a bowl, whisk together the dressing ingredients. Toss the arugula with the dressing and pile into bowls or onto a large platter. Garnish with the walnuts and peppers and sprinkle the salad with a few drops of pomegranate molasses and more Maras pepper.

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Spring Pea Puree with Maras Pepper

This gorgeous green puree is perfect under a piece of grilled fish or a couple of seared scallops.


  • 2 cups shelled peas
  • 1 clove garlic
  • 1 TBS lemon juice
  • 2 TBS fresh mint
  • 1 TBS Maras Pepper
  • 1/2 tsp salt
  • 1/3 cup extra virgin olive oi


In a small saucepan, heat a few cups of water. When boiling, add the peas and the garlic clove and blanch for 3 - 4 minutes or until tender.

Drain and add to the blender or food processor. Add the lemon juice, mint, Maras and salt. With the machine running, add the extra virgin olive oil. Check for seasoning and serve warm.

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Turkish-Spiced Lamb Kofte

You can throw these together in no time at all for a great hors d'oeuvres or make larger patties for a main course with a salad or for burgers!


  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 TBL olive oil
  • salt & pepper
  • 1 1/2 pounds ground lamb
  • 2 tsp. salt
  • 3 teaspoons Urfa pepper
  • 1/3 cup chopped cilantro
  • 2 scallions, finely chopped


In a small pan, heat the olive oil and sauté onion until well browned. Add garlic and cook for another minute or two. Season with salt & pepper and allow to cool.

Lightly mix all ingredients and form into small meatballs or larger patties. When preparing ground meat, it's best to cook a small amount at this point to ensure it's properly seasoned. Then you can grill or broil the patties or pan-fry the meatballs.

Serve the meatballs with a dip of Greek yogurt, cilantro or mint and a bit of chopped garlic. If you're making burgers, try a little tahini on top.


Marash Chili


Turkish cuisine is still largely unexplored here in the US, but if you want a taste of Turkey, this chile simple cannot be left out.  As central to the cuisine as black pepper is stateside, Marash is one of the standard seasonings for everything from meat dishes like kofte and kebabs, egg dishes like menemen (a sort of frittata), and even rice pilaf. The oily quality of these chiles is their hallmark - there is a moistness to the ground pepper that is delightful and carries the heat perfectly.

The Marash chile comes from the town of the same name in Southeastern Turkey. The whole red chiles are dried on large tarps until they're shriveled, but not crispy like Latin American dried chiles. The flavor of the Marash is hot and sweet, with a surprising acidity.  Sprinkle a bit into or on top of egg dishes. Season ground lamb for meatballs or kebabs. We love a bit to season a soup before it goes to the table. We recently read about a restaurant doing a salad with avocado, grapefruit, spring onions and a sprinkle of Marash pepper.

For more Turkish heat, try Urfa Pepper.

2.5 ounces
Whole Spice Company
(2 product reviews)
$6.00 (Currently Sold Out)


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Product Reviews { hide reviews }

  1. Both incredible peppers!

    Posted by Ralph on 15th Jun 2013

    I keep lots of different peppers around to use alone and in different combinations. These two are the most unusual ones. I've used them in Middle Eastern food, but my favorite is to use these and good black pepper liberally before sautéing swordfish steaks. Some of the color bleeds out of the pepper flakes and looks great in sauces and reductions. I hope these remain available for a long time.

  2. Nice couple

    Posted by Charlotte S on 1st Aug 2012

    Love peppers! These were new to me, so had to try them. Both are great, I use them in all kinds of non-traditional ways because they are so tasty and really fresh. I really like the fact that they have little or no seeds, so they are beautiful as a garnish as well as delicious, and as they description says - not too hot.

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