Arabic & Levantine Pantry Guide
Aleppo Pepper (Pul Biber): Fruity, Mild Red Chili Flakes for Muhammara and Mezze
Aleppo pepper (known in Arabic as fulaifila halabiyya and in Turkish as pul biber) consists of sun-dried, deseeded burgundy chili pods coarsely crushed and lightly rubbed with olive oil and salt. Prized across the Levant, it delivers gentle, slow-building warmth with rich notes of sun-dried tomato and raisin.
Sun-Cured Sweetness and Gentle Warmth
Named after the historic culinary capital of northern Syria, Aleppo pepper is made from ripe crimson Halaby peppers cured under the sun until their natural sugars concentrate. Once the fiery inner seeds and membranes are removed, the pods are coarsely ground and tossed with a touch of olive oil and salt to keep the flakes moist and glossy. Its flavour combines gentle heat with fruity undertones reminiscent of sun-dried tomatoes, raisins and earthy cumin.
Essential for Muhammara, Kebabs and Mezze Platters
In Syrian, Lebanese and Turkish kitchens, Aleppo pepper is the signature ingredient in muhammara, the vibrant roasted red pepper, walnut and pomegranate molasses dip. Cooks also knead it into minced lamb kebabs, sprinkle it over fried eggs sizzling in ghee or olive oil, and scatter its ruby flakes over hummus, labneh, halloumi and roasted vegetables.
How Aleppo Pepper Differs from Standard Crushed Red Pepper
Standard crushed red pepper flakes are bone-dry and packed with pale seeds that produce sharp, immediate heat. Aleppo pepper is seedless, soft to the touch and deeply aromatic, allowing you to use generous pinches for colour and fruity depth without overwhelming the palate.