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Softer and more vibrant than the stale chili flakes on grocery store shelves, these fruity chilies are sun-dried then stone-ground into flakes with a touch of sunflower oil and salt to preserve their soft texture. They have a bright medium heat and rich flavor reminiscent of sun-dried tomato. These chili flakes are botanically identical to the Aleppo pepper, which is hard to source due to the ongoing Syrian civil war; Burlap and Barrel gets theirs instead from Turkey.
Use Silk Chili instead of Aleppo pepper to add a fruity, spicy accent to our Turkish Poached Eggs with Garlicky Yogurt (Çilbir). It's also ideal for blooming in oil and drizzling over roasted potatoes or Turkish Red Lentil Soup. Or try it in our Mint and Browned Butter Yogurt Dip, which balances the chili's heat with rich, creamy elements. Similarly, our Spaghetti with Cilantro Yogurt uses warming Aleppo-style pepper in both the sauce and as a finishing touch.
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