Aleppo Chili, also known as Halaby pepper, is named after the town in northern Syria famous for its chili production. These chilies are sun-dried, stemmed, seeded and ground. With a unique depth of flavor, Aleppo chilies have a piquant aroma reminiscent of dried fruits. Less heat than cayenne and wonderfully complex in flavor. Use anywhere you would red chili flakes. Aleppo is typically used in vegetable, grain, and rice applications and is more acidic and oily than Marash Chili.
Recipe Idea: Mohammara (Aleppo Chili and Walnut Dip)
This traditional middle
eastern recipe makes a wonderful dip
with freshly toasted pita or use as a sauce for chicken, lamb,
or kabobs. The earthiness from the nuts, acidity from the pomegranate
molasses and mild heat from the Aleppo Chilies, combine to create
a sublimely balanced and simple dish.
Ingredients
- 1 tablespoon Aleppo Chili Flakes
- 1/2 cup walnuts
- 1/2 cup pine nuts
- 1/3 cup bread crumbs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Vanns Pomegranate Molasses or lemon juice
- 1 teaspoon lemon juice
- 1 1/2 teaspoon sugar
- 3/4 teaspoon cumin
- 1 tablespoon Sweet Hungarian Paprika
Preparation
- Gently toast the pine nuts in a sauté pan until lightly browned.
- Remove the nuts and toast the cumin seeds for a few seconds.
- Grind the cumin seeds into a powder in a mortar and pestle or coffee grinder.
- In a food processor blend the walnuts, pine nuts, and bread crumbs until finely chopped.
- Add the remaining ingredients and blend until somewhat smooth. If the mixture is too thick or too dry, blend with more olive oil.