Pul Biber is a mild, fruity chili flake with a warm kick — not too hot, but full of flavour. It's a staple in Turkish kitchens and a must-have for kebabs, eggs, and dips.
How to use it:
Sprinkle, sizzle, or stir it in. It’s great on:
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Kebabs and grilled meats
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Fried or poached eggs
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Yogurt and dips
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Soups, stews, and roasted veg
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Pasta, pizza, or toast
🍳 1. Pul Biber Fried Eggs
You’ll need:
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2 eggs
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1 tbsp olive oil or butter
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½ tsp Baharat Pul Biber (or more to taste)
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Optional: crusty bread, garlic yogurt, or avocado
Steps:
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Heat oil or butter in a non-stick pan.
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Crack in the eggs and fry to your liking.
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Just before they're done, sprinkle Pul Biber directly into the pan.
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Let it bloom in the oil for 10 seconds.
Serve hot with bread, yogurt, or straight from the pan.
🥙 2. Sprinkle on Kebabs (Always)
Pul Biber is the classic finishing touch for any Turkish kebab.
After grilling, sprinkle generously over:
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Adana
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Shish
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Doner
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Köfte
It adds heat, colour, and that unmistakable street-food flavour.
🥄 3. Swirl into Yogurt or Labneh
Mix ½ tsp Pul Biber with:
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1 cup thick yogurt or labneh
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A drizzle of olive oil
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A pinch of salt
Serve as a dip, sauce, or drizzle for grilled meats.
🥘 4. Finish Soups and Stews
Add a final sprinkle just before serving to warm dishes like:
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Lentil soup
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Chickpea stew
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Tomato rice
It lifts the flavour and brings a subtle warmth without overpowering.
🍞 5. Spice up Toast, Pasta, or Pizza
Forget generic chili flakes — use Pul Biber to add soft heat and depth.
Try it on:
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Garlic toast or grilled cheese
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Pasta with olive oil and lemon
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Pizza, eggs on toast, or even avocado toast
Once you start sprinkling, you won’t stop.
Got a question?
Start a chat with us on the site or email us at info@baharat.co.uk — we’re always happy to help!
