Aleppo Pepper Ideas

I use it pretty like I use black pepper. So pretty much in everything.

I like to sprinkle Aleppo pepper onto a dish of couscous, roasted cauliflower, chickpeas, parsley, and olives. It can really be used anywhere you might use chile powder; it just has more of a mild and smokey heat.

I use Aleppo pepper in many dishes beyond Middle Eastern. Like sexyLAMBCHOPx said, it's great for anywhere you'd like a little smoky heat. I even use it in pasta dishes when cayenne seems too hot. It's terrific in greens and on broccoli and on roasted squash.

I adore Aleppo pepper and use it a lot. (I have even been known to sprinkle it on takeout pizza.) It adds a lovely kick to molasses spice cookies.

Tony, I'm glad you asked this, because i need a reminder to do the same thing. I originally discovered Red Aleppo pepper years ago when Marc Orfaly's mom (he's now a well respected chef in Boston)brought hoomus to her parents' 50th wedding anniversary party (that I was catering). I actually had always 'hated hoomus' til I tasted hers. "Why do I love yours?" I asked. "Red Aleppo pepper and cumin" she answered! I've been fixating on Pimenton Dulce for the last month, so it makes sense that I would open my culinary arms a little further and try Aleppo in many things. I will start, I think, by adding it to non Asian , non wine and non tomato sauce dishes. Cooked grains,scrambled eggs, sauteed swiss chard and kale, dried bean dishes,that will likely also have garlic and lemon as components. I'm sure other chefs may be more adventurous using it, but that's how I would start out getting comfortable with it.

Sprinkle it on fried eggs. Including Shakshouka.

Here's the recipe that inspired the usage: http://food52.com/recipes/6513-chicken-sausage-and-red-pepper-paella

Search the hotline and recipes for Aleppo Pepper. Lots of ideas offered. The first time I've heard and used it was for a recipe on this site. I sprinkle it on any dish that needs a little smoky, light heat.