aleppo pepper

Guaranteed to make any raw vegetable taste good.

Ranch Fun Dip

pistachios

yeast

Diamond Crystal or 1¼ tsp. Morton kosher salt

Aleppo-style pepper

dill

sugar

onion powder

garlic powder

spice mill

Guaranteed to make any raw vegetable taste good, and it will last for weeks! The pistachios, nutritional yeast, and salt should be ground to the texture of coarse sand so the dip easily clings to the cut sides of the vegetables—just like, well, Fun Dip candy.

Bon Appétit

Toast pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool.

Add nutritional yeast and salt to pistachios and grind or pound until the texture of coarse meal. Transfer to a small bowl and mix in Aleppo-style pepper, dill, sugar, onion powder, and garlic powder.

Do Ahead: Ranch Fun Dip can be made 2 weeks ahead. Store airtight at room temperature.

Zippy lemon zest and mildly spicy Aleppo pepper are tossed together with warm roasted chickpeas for a satisfying snack, which pairs well with everything from a gin and tonic to a cold beer. Tossing the dried, toasted beans in oil after they roast helps gives the pepper and lemon something to adhere to. If you’re not having cocktails, these can be used in a salad in place of croutons or anywhere you want some crunch. If you don't have Aleppo pepper, red-pepper flakes make a fine substitute.

Crunchy Chickpeas With Aleppo Pepper and Lemon Zest

chickpeas,

olive oil

Aleppo pepper or red-pepper flakes

Kosher salt

lemon zest

Heat the oven to 400 degrees. Spread chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.

In a 10-inch skillet, heat the olive oil over medium-low heat. Add chickpeas and toss to coat in the oil. Stir in Aleppo pepper and season well with salt. Remove from heat and sprinkle with the lemon zest and toss again. Serve warm. Store any leftovers in an airtight container for up to a week.

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast. Slicing the leeks with the grain prevents them from falling apart into mush after getting caramelized.

Caramelized Leek and Fava Bean Toast

leeks,

rosemary leaves

lemon juice

beans peas

extra-virgin olive oil,

Kosher salt, black pepper

garlic

Aleppo-style pepper, finely grated lemon zest, and sliced chives (for serving)

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast. Slicing the leeks with the grain prevents them from falling apart into mush after getting caramelized. This recipe from Botanica is part of Healthyish Superpowered, a dinner series honoring female activists and chefs across the country, in partnership with Caviar.

Slice leeks crosswise into 3" pieces, then lengthwise into thin matchsticks. Heat oil in a large skillet over medium. Add leeks; season with a pinch of salt. Cook, covered, stirring and tossing occasionally (and reducing heat if needed to avoid getting color on leeks at this point), until leeks are soft, 8–10 minutes. Add rosemary, Aleppo-style pepper, and lemon zest. Continue to cook, stirring often, until leeks are golden brown and caramelized, 5–10 minutes longer. Remove from heat and stir in lemon juice; season with salt.

Toss beans with lemon juice and 2 Tbsp. oil in a medium bowl; season with salt and black pepper.

Drizzle toasts with oil and rub with garlic clove. Top toasts with a dollop of caramelized leeks and a big spoonful of dressed beans. Season with Aleppo-style pepper, then sprinkle lemon zest and chives over.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

Soy and Scallion Tofu Bowl

vegetable oil

garlic cloves, smashed

Tbsp. toasted sesame seeds,

scallions, chopped into 1" pieces

soy sauce

mirin (sweet Japanese rice wine)

unsalted butter

white rice (for serving)

Tadashi Ono’s Soboro Beef—cooked ground meat seasoned with sake, mirin, and soy sauce—from our December 2015 issue inspired this simple approach to turning (grated!) tofu into a filling lunch in minutes.

Squeeze tofu over a bowl to expel as much water as possible (don’t worry if it starts to break apart). Grate on the large holes of a box grater; set aside.

Heat oil and garlic in a large nonstick skillet over medium. Cook, turning once, until garlic is golden, about 3 minutes. Add 1 Tbsp. sesame seeds and 1 tsp. Aleppo-style pepper and cook, stirring, until fragrant, about 30 seconds. Add tofu, increase heat to medium-high, and cook, tossing occasionally and breaking tofu apart with a wooden spoon, until it begins to crisp in spots, about 5 minutes. Stir in scallions, soy sauce, mirin, and butter and cook until liquid is almost completely evaporated, about 3 minutes.

Divide rice among shallow bowls and spoon tofu mixture over; top with more sesame seeds and Aleppo-style pepper.

Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.

Grilled Flatfish With Spoon Sauce

prunes, pits removed, coarsely chopped

garlic clove, finely grated

parsley

mint

tarragon

¼ cup kimchi or sauerkraut brine

Tbsp. Champagne vinegar vinegar

2–4-lb. flatfish (such as sole, flounder, or turbot)

“To be honest, fish can be fickle on the grill,” says Brad Leone. “I’m pretty good at it and still I screw it up sometimes.” To improve the odds, cut the fish into four easy-to-handle pieces—flipping each piece individually is a lot less stressful than dealing with the whole big fish. But leave the skin and bones intact: The skin insulates its tender meat during grilling, and the bones help keep the pieces together.

Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.

Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt
if needed.

Prepare a grill for medium heat. Using a chef’s knife, cleaver, or serrated knife, cut fish crosswise into 2"–4"-wide planks (the larger the fish, the wider the planks); halve planks if fish is large. Pat fish dry, rub all over with oil, and season with salt and Aleppo-style pepper. Grill fish, undisturbed, until about 70 percent cooked through (use a knife to slide into flesh to check), about 5 minutes. The skin should release easily from the grate when the fish is ready to turn. If it’s sticking, keep cooking.

Using a large fish spatula, turn fish over and grill until cooked through (fish is done when a paring knife easily pierces the flesh along the side), about 2 minutes.

Transfer fish to a platter and spoon sauce over.

For this tomato toast recipe, be sure to sprinkle the chives, sesame seeds, and flaky salt with abandon.

Tomato Toasts

mayonnaise

lemon

¾"-thick slices country-style bread, toasted

tomatoes,

Tbsp. finely chopped chives

sesame seeds

Flaky sea salt

black pepper

Aleppo-style pepper (for serving; optional)

Extra-virgin olive oil (for drizzling)

Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.

Spread a generous layer of seasoned mayonnaise over toast; shingle a few tomato slices on top. Sprinkle with chives, sesame seeds, sea salt, black pepper, and Aleppo-style pepper. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

Spring Hot-and-Sour Soup

extra-virgin olive oil or vegetable oil

garlic cloves, thinly sliced

1” piece ginger, peeled, finely chopped

Tbsp. miso

tsp. unseasoned rice vinegar or apple cider vinegar

sesame oil

shiitake or crimini mushrooms, trimmed, thinly sliced

peas

egg,

Heat olive oil in a medium saucepan over medium. Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes. Add 3 cups water. Combine miso and 2 Tbsp. water in a small bowl and stir to dissolve miso. Whisk into aromatics, then add soy sauce, vinegar, sesame oil, and ½ tsp. Aleppo-style pepper. Increase heat to medium-high and bring to a simmer. Reduce heat as needed to maintain a simmer and cook until flavors come together, about 10 minutes.

Add mushrooms and peas and cook until crisp-tender, about 3 minutes. Gently stir in the egg (a few turns of a spoon will be enough to set it into ribbons without blasting it apart) and cook until just set, about 30 seconds. Or, if using tofu, drop in by spoonfuls, or if using yuba, thinly slice before adding, and cook just until heated through, about 1 minute. Season with salt.

Ladle soup into bowls and sprinkle with more Aleppo-style pepper if desired.

Istanbul is famous for its grilled mackerel sandwiches dressed with fresh lemon and plenty of crunchy veg—best eaten while strolling along the Bosporus, but equally delicious at a cookout or picnic.

Istanbul’s Famous Mackerel Sandwiches

Tbsp. olive oil

pomegranate molasses

sumac

garlic clove, crushed

Kosher salt, freshly ground pepper

red onion,

6–8-oz. mackerel

ciabatta crusty rolls

tomato,

arugula leaves

carrot,

mint leaves

Walking along the Bosporus in Istanbul, cookbook author Yasmin Khan recalls the iconic sight of men grilling fresh mackerel to make these sandwiches, known as Balik Ekmek. In her book, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, you’ll find Khan’s interpretation of the recipe, which she says is great for feeding a crowd at picnics and cookouts. These sandwiches traditionally feature grilled mackerel (always fresh, never canned!), so if you can cook the fish outdoors over an open flame, we highly recommend doing so. Feel free to tweak the ratios of crunchy veg, but the dressing and mint are essential to cut through the mackerel’s intensity. Can’t find fresh mackerel? You can sub in snapper or black bass, but the flavor will be more mild.

Whisk oil, lemon juice, pomegranate molasses, Aleppo-style pepper, sumac, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes, then fish out and discard garlic. Stir in onion; let sit until ready to use.

Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Season fish with salt and lightly coat flesh side with dressing. Cook fish, skin side down, until skin is browned and crisp, about 3 minutes. Turn over; cook until flesh side is browned and fish is just cooked through, about 2 minutes. Transfer to a plate.

Drizzle cut sides of rolls with oil. Divide fish among bottom halves and top with tomato; season with salt. Add arugula, carrot, and mint to dressing and toss to coat. Mound on top of tomato; close up sandwiches.

In this simple breakfast recipe, creamy eggs with sweet onions and smoky soft salmon are finished with the perfect touch of Aleppo heat.

L.E.O. (Lox, Eggs and Onions)

white onion (½ small white onion)

Kosher salt,

eggs

(2 ounces) lox, finely diced

chives

Aleppo pepper, to finish

Flaky salt, to finish

Lox, Eggs and Onions

If you like feta, you should get to know Halloumi, a Cypriot cheese sold at Greek markets, specialty food stores, and some supermarkets. Smooth, oiled grill grates are insurance against stuck-on cheese. And keep a close eye on the plums as they cook; you want them to be soft and just slightly jammy, not mushy.

Grilled Pork Chops with Plums, Halloumi, and Lemon

extra-virgin olive oil, divided, plus more

honey

pork rib chops (about 1" thick), patted dry

red or black plums (about 1 lb.), halved

lemon, halved, seeds removed

Halloumi cheese, sliced into ½"-thick planks

Tbsp. torn oregano leaves

Aleppo-style pepper red pepper flakes (for serving)

Bring all your ingredients out to the grill on a baking sheet for easy cleanup later.  If you like feta, you should get to know Halloumi, a Cypriot cheese sold at Greek markets, specialty food stores, and some supermarkets. Smooth, oiled grill grates will keep the cheese from sticking. And keep a close eye on the plums as they cook; you want them to be soft and just slightly jammy, not mushy.

Prepare a grill for medium-high heat; oil grate. Combine honey and 2 Tbsp. oil in a large resealable plastic bag. Season pork chops generously with salt and pepper and add to bag. Seal, pressing out air, and massage chops to coat.

Place plums, lemon, and Halloumi on a rimmed baking sheet and drizzle with 2 Tbsp. oil; toss to coat. Season plums and lemon with salt, then season everything with pepper.

Grill pork over medium-high, turning occasionally with tongs and moving around if needed to prevent flare-ups, until an instant-read thermometer inserted into the center (about ½" from the bone) registers 130°, 6–8 minutes. Transfer to a cutting board and let rest 10 minutes.

Meanwhile, grill plums, lemon (cut side down), and Halloumi, turning plums and cheese once or twice, until grill marks appear and plums start to release their juices, about 4 minutes. Transfer plums, lemon, and Halloumi to cutting board with pork and let cool 1 minute. Slice each plum half into 3 wedges and tear Halloumi into 1" pieces.

Cut pork away from bone and slice ½" thick. Arrange meat on plates; discard bones. Spoon plums and Halloumi around and on top of meat, dividing evenly. Squeeze juice from grilled lemon over; season with more salt and pepper. Top with oregano, sprinkle with some Aleppo-style pepper, and drizzle with a little oil.

Recipe: Lox, Scrambled Eggs And Onions - Gabe Kennedy Recipe

kosher salt,

In a medium nonstick skillet, heat the butter over medium-low heat. Add the onions, season with a pinch of salt and cook until soft and translucent, stirring occasionally, 7 minutes.

Meanwhile, crack the eggs into a medium bowl and whisk until the whites and yolks blend together, 20 to 30 seconds. Be careful not to overaerate. Add the eggs to the onions and cook, stirring constantly with a rubber spatula, until the eggs become soft curds and are almost fully cooked, 2½ minutes. Remove from the heat and immediately stir in the lox.

Garnish with the chives, sprinkle with Aleppo pepper and flaky salt, and serve.

This tasty potato dish, patates bastısı, comes from western Anatolia. Traditionally baked in an earthenware dish, it makes a fabulous accompaniment to meat, poultry, or fish. You can also serve it on its own with a squeeze of lemon or a dollop of yogurt and a green salad.

Potatoes with Tomatoes and Feta

potatoes

(1/2 oz) butter

(8 oz) red onions

cumin seeds (crushed)

Aleppo pepper

oregano

white wine vinegar

(14 oz) diced tomatoes, drained

black olives

beyaz peynir* (or feta cheese, crumbled (about 1 cup))

Salt and black pepper

Lemon wedges (to serve)

Preheat

Cook

To a medium saucepan, add the potatoes and cover with cold water. Bring to a boil over medium heat and cook until tender but not soft, 15 to 20 minutes.

Drain

Drain and refresh under cold running water, then peel off the skins and cut the potatoes into thick slices.

Melt

In a heavy skillet over medium heat, melt the butter with 2 tablespoons of the oil, stir in the onions and garlic and cook until soft, 5 to 10 minutes.

Season

Add the cumin seeds, Aleppo pepper or chile, and most of the oregano—reserve a little for the top—then stir in the sugar, vinegar, and tomatoes. Season to taste with salt and pepper.

Bake

Arrange the potatoes and olives in a baking dish and spoon the tangy tomato mixture over them. Crumble the peynir or feta on top and sprinkle with the reserved oregano. Drizzle with the remaining 1 tablespoon oil, then bake until the potatoes are tender and the feta is golden, 25 to 30 minutes.

Serve

Serve hot, with lemon wedges to squeeze over.

Top 12 aleppo pepper recipes from across the web

The most viewed aleppo pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ranch Fun Dip

Crunchy Chickpeas With Aleppo Peppe...

Caramelized Leek and Fava Bean Toas...

Soy and Scallion Tofu Bowl

Grilled Flatfish With Spoon Sauce

Tomato Toasts

Spring Hot-and-Sour Soup

Istanbul’s Famous Mackerel Sandwich...

L.E.O. (Lox, Eggs and Onions)

Grilled Pork Chops with Plums, Hall...

Recipe: Lox, Scrambled Eggs And Oni...

Potatoes with Tomatoes and Feta

Top 12 aleppo pepper recipes from across the web

The most viewed aleppo pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ranch Fun Dip

Crunchy Chickpeas With Aleppo Peppe...

Caramelized Leek and Fava Bean Toas...

Soy and Scallion Tofu Bowl

Grilled Flatfish With Spoon Sauce

Tomato Toasts

Spring Hot-and-Sour Soup

Istanbul’s Famous Mackerel Sandwich...

L.E.O. (Lox, Eggs and Onions)

Grilled Pork Chops with Plums, Hall...

Recipe: Lox, Scrambled Eggs And Oni...

Potatoes with Tomatoes and Feta

The most viewed aleppo pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine