Turkish cuisine is still largely unexplored here in the US, but if you want a taste of Türkiye, this chile simple cannot be left out. As central to Turkish cooking 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 delightful moistness to the ground chile that 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—unlike 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.