This sauce, prepared in seconds by combining melted butter with red pepper flakes, is the classic accompaniment to mantı and kısır in Turkish cuisine. Despite its simple ingredients, it adds both color and character to the dish.
Melt the butter over low heat in a small pot, and once it starts to foam, pull it slightly away from the heat.
Add the red pepper flakes and optional cumin to the melted butter and stir for a few seconds to release their aroma; be careful not to burn the pepper flakes.
Season with salt and serve the sauce immediately while hot, drizzled over manti, kısır, or yayla soup.
Allergen: contains milk and dairy products. Important: when adding the red pepper flakes to the butter, move the pot slightly away from the heat, as it can burn very quickly. Caution: don't prepare the sauce ahead and let it sit, as the butter will solidify and lose its fluidity as it cools.
Be sure to keep the heat low when adding red pepper flakes to the butter; on high heat it can burn in a few seconds and give the sauce a bitter, unpleasant taste.
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