Aleppo Pepper – Limited time
Called “fleifleih” in Northern Syria, and “pul biber” in Southern Turkey, this variety of savoury mild hot red pepper is used all over the Arab Levant and Turkey.
Its production is as fascinating as its flavour; a variety of pepper called “Halaby”, meaning “from Aleppo”, is picked when burgundy and ripe. It is then dried in the levantine sun, either spread on sheets on the ground, or sewn next to one another into long threads that are left to dry hung vertically or tied horizontally. They are then de-seeded, sometimes cured with a bit of salt, and coarsely ground. Their flavour intensifies with drying but they also retain a bit of moisture and oils.
Use liberally and on anything, it is really that good.