Turkish Biberli Ekmek (Hatay Pepper Paste Bread)

5 from 5 votes
Jump to RecipeComment

This post may contain affiliate links.

Biberli Ekmek is a traditional Turkish bread topped with a delicious pepper paste mixture. Hailing from the culinary-rich city of Hatay, known for its diverse and delectable cuisine, this bread combines a fluffy, tender dough with a savory, tangy topping.


Hatay pepper bread or biberlik ekmek served in a white plate


 

Turkish breads are diverse and packed with flavor. From simit and pide to bazlama, you can find delicious dough works like no other. Biberli Ekmek is a versatile and flavorful addition to your menu. In addition to using simple ingredients, it has a straightforward process. Furthermore, this bread brings the authentic taste of Hatay right to your kitchen. If you’re interested in this recipe you might also want to try Lavash Bread, Pogaca (Turkish stuffed pastry) and Persian Barbari Bread.


Turkey trip photo

Recipe Highlights: Biberli Ekmek

Cultural Influence: This bread originates from Hatay, Turkey

Primary Cooking Technique: Baking

Dominant Flavor Profile: Salty and tangy, with the robust flavors of pepper paste, feta cheese, and spices

Skill Level Required: Easy to Intermediate


What is Biberli Ekmek?

Biberli Ekmek, also known as Hatay Pepper Paste Bread, is a cherished traditional bread from Hatay.

Hatay a city in southern Turkey famous for its rich culinary culture. Hatay is historically known as Antioch. Moreover, it boasts a diverse cultural community that is reflected in its vibrant and flavorful cuisine.

The city’s geographical position has made it a melting pot of various culinary influences, blending Turkish, Arabic, and Mediterranean flavors.

Origins and Cultural Significance

Biberli Ekmek holds a special place in Hatay’s culinary landscape. Traditionally, the people of Hatay made this bread using a dough enriched with a combination of warm milk and water, which results in a soft and tender texture.

Additionally, the distinctive topping of the bread includes a mixture of pepper paste, finely chopped onions, feta cheese, and a variety of spices such as cumin, oregano, and Aleppo pepper.

We typically enjoy the bread as a snack, appetizer, or even breakfast. Also, we often serve it with additional red pepper paste, enhancing its spicy and tangy profile.

Hatay red pepper paste bread or biberlik ekmek served in a white plate

Hatay is celebrated for its historical and cultural richness. The city has a long history dating back to ancient times and has been a crossroads for various civilizations, including the Romans, Byzantines, and Ottomans.

It adds a rich, deep flavor to the bread, characterized by its slightly smoky, spicy, and tangy notes. The process of making this paste involves processing the red peppers with salt and then spreading them on cloth covered trays and let them dry in the sun.

As a result of this traditional method, we are able to preserve the vibrant color and intense flavor of the peppers. This is how we make the paste equally delicious and attractive, making it a crucial component of the bread.


Key Ingredients

biberli ekmek (Hatay pepper bread) ingredients

Dough

  • All-Purpose Flour provides the base for the dough, giving it structure and chewiness. Bread flour can also be used for a slightly different texture. You can also use bread flour for this recipe.
  • Instant Yeast is used to leaven the dough, making it rise and become fluffy. It’s added directly to the dry ingredients for convenience. If using active dry yeast, it needs to be bloomed in the warm milk and water mixture before adding to the flour.
  • Kosher Salt balances the flavors in the dough and enhances the overall taste of the bread.
  • Granulated Sugar feeds the yeast and helps to create a tender crumb in the bread.
  • Warm Milk adds richness to the dough and makes it soft and tender. It also helps activate the yeast.
  • Warm Water hydrates the dough and helps dissolve the yeast and other dry ingredients.
  • Olive Oil adds moisture to the dough and gives it a subtle, rich flavor. It also makes the dough easier to handle and knead.

Topping

  • Yellow Onion adds a savory, slightly sweet flavor to the topping. It should be finely chopped to blend well with the other ingredients.
  • Feta Cheese provides a salty, tangy contrast to the pepper paste. Its crumbly texture works well in the topping mixture.
  • Sesame Seeds and Black Sesame Seeds add a nutty flavor and a delightful crunch to the topping. Nigella seeds can be used as a substitute for an interesting variation.
  • Aleppo Pepper, also known as pul biber, adds a mild, fruity heat to the topping. It’s a key spice in Middle Eastern cuisine and provides a distinct flavor.
  • Pepper Paste is the star ingredient of the topping, giving the bread its characteristic flavor. It’s made from sun-dried red peppers and is essential for an authentic taste. You can make pepper paste at home or find it at any Middle Eastern or Mediterranean shop. Keep in mind that this pepper paste comes in two forms of mild and spicy, I prefer to use milk so I can control the heat.
  • Olive Oil in the topping adds richness and helps to blend the ingredients together, ensuring the topping spreads easily over the dough.
  • Cumin adds a warm, earthy flavor that complements the other spices in the topping.
  • Oregano adds a fragrant, slightly bitter note that enhances the overall flavor of the topping.

How to Make Biberli Ekmek

Step 1: Prepare the Dough

First, in a large mixing bowl, combine the all-purpose flour, instant yeast, kosher salt, and granulated sugar.

Next, gradually add the warm milk, warm water, and olive oil to the dry ingredients. Mix until a dough forms.

Now, knead the dough on a lightly floured surface until it is smooth and elastic, and no longer sticks to your hands.

Then, place the dough back in the bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Step 2: Prepare the Topping

While the dough is rising, finely chop the onion and mix it with crumbled feta, sesame seeds, black sesame seeds, Aleppo pepper, pepper paste, olive oil, cumin, and oregano.

Step 3: Shape Dough

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent the dough from sticking.

Once the dough has risen, divide it into 12 equal pieces. Place each piece on the prepared baking sheet and press them down slightly to flatten them.

Step 4: Add the Toppings and Bake

Now, evenly distribute the topping mixture over each piece of dough, spreading it to cover the surface.

top biberli ekmek dough with red pepper paste mixture

Next, bake the topped dough in the preheated oven for about 25 minutes, or until the edges are golden brown and the topping is set.

Remove from the oven and let cool slightly before serving.

final biberli ekmek results after removing from oven

Recipe Tips

Use Fresh Ingredients: Ensure all ingredients, especially the yeast and flour, are fresh for the best results in dough rise and texture.

Proper Dough Kneading: Knead the dough until it’s smooth and elastic. This helps develop gluten, giving the bread a chewy texture. If the dough is sticky, add a little more flour until it’s manageable.

Ideal Rising Conditions: Let the dough rise in a warm, draft-free place. If your kitchen is cold, consider placing the dough in an off oven or near a warm appliance. The dough should double in size during the rise.

Finely Chop the Onion: Finely chopping the onion for the topping ensures even distribution and prevents large pieces from overpowering the flavor. Use a food processor if needed for a uniform texture.

Balance the Topping Ingredients: Mix the topping ingredients thoroughly to ensure every piece of bread has a balanced amount of flavor. This helps in achieving a uniform taste and appearance.

Proper Oven Temperature: Preheat the oven fully before baking to ensure even cooking and a golden crust. Bake at the specified temperature to avoid under or over-baking the bread.

Hatay pepper bread or biberlik ekmek served in a white plate

Variations and Substitutes

Flour: You can use bread flour instead of all-purpose flour for a slightly chewier texture. It’s also possible to use half whole wheat flour and half all purpose flour.

Milk and Water: For a richer flavor, substitute the warm milk with warm buttermilk. This will add a slight tanginess and extra tenderness to the bread. You can also use plant-based milk such as almond or oat milk if you prefer a dairy-free version.

Cheese: If feta cheese is not available, you can use grated halloumi or crumbled goat cheese. Both will provide a similar salty tang.

Seeds: Instead of sesame seeds and black sesame seeds, you can use nigella seeds (black cumin) for a slightly different but equally delicious flavor. Poppy seeds are another alternative that can add a nice texture.

Spices: You can experiment with different spices in the topping mixture. For instance, add a pinch of smoked paprika for a smoky flavor or some za’atar for a Middle Eastern twist.

Biberlik ekmek (Hatay pepper bread) served in a white plate

How to Store Biberli Ekmek

Room Temperature: Biberli Ekmek can be stored at room temperature for up to 2 days. Place the bread in an airtight container or wrap it tightly in aluminum foil to keep it fresh and prevent it from drying out.

Refrigerator: If you need to store the bread for a longer period, you can refrigerate it for up to a week. Wrap the bread in plastic wrap or aluminum foil, and then place it in an airtight container to maintain its moisture and flavor.

Freezer: For longer storage, you can freeze Biberli Ekmek. Wrap the bread tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Place the wrapped bread in a freezer-safe bag or container. It can be frozen for up to 3 months. To reheat, let it thaw at room temperature and then warm it in a preheated oven at 350°F (175°C) for 10-15 minutes.

Reheating Tips: When reheating Biberli Ekmek, whether from the refrigerator or freezer, sprinkle a few drops of water on the bread before warming it in the oven to help retain its moisture. This will ensure the bread remains soft and delicious.

Hatay red pepper paste bread or biberlik ekmek served in a white plate

Frequently Asked Questions

How do I make the dough rise faster?

To speed up the rising process, you can place the dough in a warm, draft-free environment. An ideal spot is an oven with the light turned on or a warm area in your kitchen. You can also cover the dough with a damp cloth to keep it moist and warm, which helps the yeast work more efficiently.

What can I use if I don’t have Aleppo pepper?

If Aleppo pepper is unavailable, you can substitute it with a mix of paprika and a pinch of cayenne pepper. This combination mimics the mild heat and fruity flavor of Aleppo pepper. Alternatively, you can use red pepper flakes, but use them sparingly as they are hotter.

How do I prevent the bread from becoming soggy?

To prevent sogginess, make sure the toppings are not overly wet. Draining any excess moisture from the pepper paste and finely chopping the onion will help. Additionally, baking the bread until the edges are golden and crispy will ensure a perfect texture.


More Bread Recipes


Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!


Hatay pepper bread or biberlik ekmek served in a white plate
5 from 5 votes

Turkish Biberli Ekmek (Hatay Pepper Paste Bread)

A savory bread packed with flavor that can be served as an appetizer, snack, or breakfast.
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 12
Save this Recipe
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Ingredients 

Dough

  • 3 cups All-purpose flour   
  • 1 pack (7 grams) Instant yeast
  • 1 tsp Kosher salt
  • 1 tsp Granulated sugar
  • 1 cup Warm milk
  • ¼ cup Warm water
  • ¼ cup Olive oil

Bread Topping

Instructions 

Dough Preparation

  • In a large mixing bowl, combine the all-purpose flour, instant yeast, kosher salt, and granulated sugar.
  • Gradually add the warm milk, warm water, and olive oil to the dry ingredients. Mix until a dough forms.
  • Knead the dough on a lightly floured surface until it is smooth and elastic, and no longer sticks to your hands.
  • Place the dough back in the bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Topping Preparation

  • While the dough is rising, finely chop the onion.
  • In a medium bowl, combine the chopped onion, crumbled feta cheese, sesame seeds, black sesame seeds, Aleppo pepper, pepper paste, olive oil, cumin, and oregano. Mix well to create the topping mixture.

Baking the Dough

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the dough from sticking.
  • Once the dough has risen, divide it into 12 equal pieces. Place each piece on the prepared baking sheet and press them down slightly to flatten them.
  • Evenly distribute the topping mixture over each piece of dough, spreading it to cover the surface.
  • Bake the topped dough in the preheated oven for about 25 minutes, or until the edges are golden brown and the topping is set. Remove from the oven and let cool slightly before serving.

Video

Notes

Use Fresh Ingredients: Ensure all ingredients, especially the yeast and flour, are fresh for the best results in dough rise and texture.
Proper Dough Kneading: Knead the dough until it’s smooth and elastic. This helps develop gluten, giving the bread a chewy texture. If the dough is sticky, add a little more flour until it’s manageable.
Ideal Rising Conditions: Let the dough rise in a warm, draft-free place. If your kitchen is cold, consider placing the dough in an oven with just the light on or near a warm appliance. The dough should double in size during the rise.
Finely Chop the Onion: Finely chopping the onion for the topping ensures even distribution and prevents large pieces from overpowering the flavor. Use a food processor if needed for a uniform texture.
Balance the Topping Ingredients: Mix the topping ingredients thoroughly to ensure every piece of bread has a balanced amount of flavor. This helps in achieving a uniform taste and appearance.
Proper Oven Temperature: Preheat the oven fully before baking to ensure even cooking and a golden crust. Bake at the specified temperature to avoid under or over-baking the bread.

Nutrition

Calories: 236kcal | Carbohydrates: 28g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 346mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

Get a free eBook!
Fill out the form to get exclusive recipes that arenโ€™t available anywhere else, plus receive free weekly recipes!
Please enable JavaScript in your browser to complete this form.
5 from 5 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. 5 stars
    Wow, this was so good! My husband has already requested that I make it again next weekend haha. Thank you so much for sharing this recipe ๐Ÿ™‚

  2. 5 stars
    This sounds and looks amazing. It’s always so interesting to learn the background of a recipe and I appreciate the variations that you have suggested. Looking forward to trying this!