This classic spicy meze from southeastern Turkey is made with leftover borlotti beans cooked in a pressure cooker. The beans are mashed with garlic and lemon, then topped with red pepper oil. The red pepper oil adds both color and character to the meze.
Drain the cooked borlotti beans and blend them with the garlic, lemon juice, cumin, salt, and half of the olive oil. If needed, add a little cooking liquid until the mixture is a thick, smooth puree.
Heat the remaining olive oil in a small pan and sauté the chopped onion until lightly browned. Remove the pan from the heat, then add the red pepper flakes and Urfa pepper flakes. Stir to combine; adding the peppers while the pan is still on the heat will burn them and make them bitter.
Spread the puree on a flat plate and make a shallow well in the center with a spoon. Drizzle the chili oil over it and sprinkle with parsley.
Do not add too much water while blending the dip; it should stay thick, or it will spread across the plate. Do not pour the chili oil over the pepper flakes while it is boiling hot. Remove it from the heat first, or the flakes will burn and develop a sharp, bitter taste.
Acılı yağı kaynar hâldeyken pul biberin üzerine döktüm ve pul biber anında karardı, ezmeye hafif yanık bir koku sindi. Tarifte ocaktan aldıktan sonra dökün yazıyor, ben o adımı atlamışım; ikinci denemede aynen yazdığı gibi yapınca renk kıpkırmızı kaldı ve tat çok daha temizdi.
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