Product Name Hayfene sot Other Names Black Chili Pepper, Heat Herb Origin Trkiye English Name Black Chilli, Roasted Chilli Botanical Name Capiscum annuum What is the Product About? Isot is a dark chestnut colored spice obtained by drying and roasting a type of pepper specific to anlurfa under the sun.
It is a natural seasoning that is seen as an indispensable ingredient in delicacies such as kisr and raw meatballs.
Although it does not have a very sharp bitterness, it has a slightly sweet-bitter aroma.
It also contains vegetable cooking oil and salt.
Where is it used? Isot is an indispensable part of Southeastern Anatolian dishes specific to Turkish cuisine, especially lahmacun, kebab, barberry and raw meatballs.
It is also common to use it with by-products found on kebab tables.
It can be added to meatballs, kebabs, marinating sauces for meat and chicken dishes, ravioli sauces and vegetable meatballs.
How to Use Isot? You can marinate meat and chicken by mixing it with various spices and olive oil.
It is possible to obtain manti sauce by heating it in butter.
You can mix it into the dressing of your salads and salads or sprinkle it directly on top.
Our Favorite Recipes? Spicy Stuffed Meatballs, ? Raw Meatballs, ? Homemade Lahmacun.
Spicy Roasted Chicken Recipe The ingredients for this recipe are: ? 3 chicken legs (500 g minced chicken is also suitable), ? 1 kg red onion, ? 2 cloves of garlic, ? 4 green peppers, ? 2 red green peppers, ? 2 tablespoons of hot pepper paste, ? 1 teaspoon cumin, ? 1 tablespoon chili pepper, ? 2 tablespoons of isot pepper, ? tea glass of olive oil, ? 2 tablespoons of butter, ? 1 teaspoon of salt.
The Spicy Roasted Chicken recipe is as follows: Heat the olive oil and butter in a pan, then add the coarsely chopped onion, garlic and salt and cook until the ingredients soften.
Clean the chicken thighs from bones and skin and chop them in the food processor.
If you prefer minced meat, you can use it directly.
Transfer the chicken you have shredded in the food processor to a deep pot, add enough water and salt to cover it and let it boil over medium heat.
If foam forms during this process, remove the foam with a spoon or colander.
Add the coarsely chopped peppers, isot and other spices to the softened ingredients in the pan.
Transfer the cooked chicken to the pan with its water, turn the heat down and wait for it to cook.
When the roasted meat has absorbed its water, you can take it off the stove and serve it with lavash or pita bread, along with any by-products of your choice.
