Aleppo pepper or pul biber is a coarsely ground Syrian and Turkish paprika, used in cooking or as a condiment at the table in Turkish homes and restaurants - and most famously sprinkled over doner kebabs. Aleppo pepper is named after the Syrian city of Aleppo, which lies on the famous silk road spice route. The dried peppers create a spice with a lovely balance - intensely coloured, fruity, aromatic, but not particularly hot.
Aleppo pepper is a fantastic addition to vegan bowls, with its ability to boost flavours whilst adding its own layers of fruity warmth. It instantly perks up rice, chickpeas, spinach, kale, tofu - pretty much anything!
The meat eaters among you might be looking to the meat of 2019 - goat. Aleppo pepper is a match made in heaven for the rich flavours of goat and lamb, so sprinkle it generously over stews, goat curry, or even use to season homemade koftas.
Our favourite use for aleppo pepper or pul biber, is to toss the Turkish chilli flakes with finely diced preserved lemons, and a little oil, and then to spread over a chicken before roasting.
Ingredients: Aleppo pepper, salt, sunflower oil.
Storage: store in a cool dry place, away from direct sunlight.
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