Aleppo Pepper (Halaby)
What it is
Coarse, deep burgundy-red flakes from the Halaby pepper grown near Aleppo, Syria (and across the Turkish-Syrian border region). Moist, slightly oily flakes rather than dry powder.
How it's made
Ripe red peppers are sun-dried, deseeded, and crushed (often with a little salt and oil), producing supple, glistening flakes.
Flavor profile
Fruity and raisiny with a sun-dried-tomato tang, a hint of cumin-like earthiness, and a gentle, slow-building warmth — far more flavor than heat.
Culinary uses
Sprinkled over hummus, kebabs, eggs, roasted vegetables, and labneh; stirred into muhammara and marinades. Pairs with olive oil, lemon, garlic, walnut, and pomegranate molasses.
Regional variations
Syrian Halaby (traditional source) vs. Turkish-grown equivalents; the Syrian conflict disrupted supply, raising the profile of Turkish Maraş and Urfa as alternatives.
Cultural & historical context
A cornerstone of Levantine and southern Turkish cooking, Aleppo's pepper trade is centuries old; its flakes are the region's everyday table heat.
Reference notes
Tags: `dried`, `flakes`, `mild-medium`, `Syrian`, `Levantine`, `Turkish`, `C. annuum`, `fruity`. Related: Maraş, Urfa biber, gochugaru (analog). Substitute Maraş pepper, or paprika + a pinch of cayenne + flaky salt. Sourcing: Middle Eastern grocers; look for moist, oily, deep-red flakes. Link → Muhammara, Hummus, Maraş Pepper, Urfa Biber.