Ingredients
Pepper
- 1 kgfresh red Halaby peppers, or another mild fruity red chilli
- 2 tbspcoarse salt
- 2 tbspolive oil
Directions
- Wipe the peppers, split them and remove the stalks and most of the seeds. The seeds carry harsh heat and Aleppo pepper is meant to be fruity and only moderately hot.
- Spread them skin down on racks in full sun, and bring them in each evening before the dew. They need 3–5 days depending on the weather, and they are ready when they are leathery and bend without snapping — not brittle.
- Crush the dried peppers coarsely, in a mortar or by pulsing briefly in a grinder. The texture should be flakes, not powder.
- Work in the salt and then the olive oil, a spoonful at a time, until the flakes are just moistened and clump slightly when pressed. This is what distinguishes Aleppo pepper from ordinary dried chilli flakes.
- Pack into a jar, press down and store somewhere cool and dark. It keeps its colour for about six months and darkens after that.
Technique
- The oil is traditional and functional: it keeps the flakes supple and stops the colour fading as fast.
- Dry in shade if your sun is fierce enough to bleach them. Colour is half of what you are making.
- An oven on its lowest setting with the door ajar works in a wet climate, but the flavour is flatter than sun-dried.
Substitutions
- Marash or Urfa pepper from just over the Turkish border are the closest relatives, both slightly darker.
- A mix of sweet paprika and a little cayenne approximates the heat but not the fruit.
Variations
- Urfa biber, dried in the sun by day and wrapped tightly by night so it sweats and turns almost black.
- A version with a little pomegranate molasses worked in, used as a rub.
History
Grown around Aleppo and Idlib and dried in the sun; the war disrupted supply and pushed growers into Turkey.
Frequently asked questions
What is Aleppo pepper?
Aleppo pepper is a sauce & condiment from Syria: sun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse paste. Grown around Aleppo and Idlib and dried in the sun; the war disrupted supply and pushed growers into Turkey.
How long does Aleppo pepper take to make?
Aleppo pepper takes 20 min plus 3–5 days drying of preparation and no cooking at all. The recipe makes about 200 g. It is rated easy to make.
What can I substitute in Aleppo pepper?
Yes, within limits. Marash or Urfa pepper from just over the Turkish border are the closest relatives, both slightly darker. A mix of sweet paprika and a little cayenne approximates the heat but not the fruit.
