18 Spicy Aleppo Pepper Recipes with Middle Eastern Flair

Welcome to a world where the vibrant heat of Aleppo pepper meets the rich flavors of Middle Eastern cuisine! Whether you’re looking to spice up your weeknight dinners or eager to explore new culinary horizons, these 18 recipes promise to deliver bold tastes and simple joy. Let’s embark on a flavorful journey that will leave your taste buds dancing and your kitchen smelling irresistible. Ready to turn up the heat?

Spicy Aleppo Pepper Hummus

Kick your snack game up a notch with this fiery twist on classic hummus. Bold Aleppo pepper brings smoky heat, while tahini and lemon keep it creamy and bright.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (save the aquafaba for thinning)
• 1/4 cup tahini (stir well before using)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp Aleppo pepper (plus more for garnish)
• 1/2 tsp ground cumin
• Salt to taste (start with 1/2 tsp)
• 2-3 tbsp ice water (as needed for texture)

Instructions

1. In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, Aleppo pepper, cumin, and salt.
2. Process on high for 1 minute, scrape down the sides, then process for another minute until smooth.
3. With the processor running, slowly add ice water, 1 tbsp at a time, until the hummus reaches your desired consistency.
4. Taste and adjust seasoning, adding more salt, lemon, or Aleppo pepper as needed.
5. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with extra Aleppo pepper for a vibrant finish.

Blend this hummus ultra-smooth for a dip that’s luxuriously creamy, or leave it slightly chunky for more texture. The Aleppo pepper’s fruity heat pairs perfectly with crisp veggies or warm pita. Try swirled on a breakfast toast with a fried egg for a spicy morning kick.

Aleppo Pepper Roasted Chicken

Here’s how to make Aleppo Pepper Roasted Chicken that’ll have your taste buds dancing. Heat up your oven and let’s get started.

Ingredients

• 1 whole chicken (about 4 lbs), pat dry
• 2 tbsp Aleppo pepper (adjust to heat preference)
• 1 tbsp kosher salt
• 1 tsp ground cumin
• 1/2 cup olive oil (or any neutral oil)
• 1 lemon, halved
• 4 garlic cloves, smashed
• 1 tsp honey (for a touch of sweetness)

Instructions

1. Preheat your oven to 425°F. Position the rack in the middle.
2. In a small bowl, mix Aleppo pepper, salt, and cumin. This is your dry rub.
3. Rub the chicken all over with olive oil, then evenly coat with the dry rub. Tip: Don’t forget under the skin for maximum flavor.
4. Stuff the cavity with lemon halves and garlic. This infuses the meat from the inside.
5. Place the chicken on a roasting rack in a pan. Roast for 50 minutes.
6. Drizzle honey over the chicken. Roast for another 10 minutes or until the skin is crispy and the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
7. Let the chicken rest for 10 minutes before carving. Tip: Resting ensures juicy meat.

Bold flavors and a crispy skin make this dish a standout. Serve it over a bed of quinoa or with roasted veggies for a complete meal.

Syrian Lentil Soup with Aleppo Pepper

Lentils aren’t just for salads—transform them into a smoky, spicy Syrian masterpiece. Dive into this Aleppo pepper-kissed soup that’s as easy as it is addictive.

Ingredients

• 1 cup red lentils, rinsed (no soaking needed)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow or white works)
• 2 garlic cloves, minced (fresh is best)
• 1 tsp Aleppo pepper (adjust to heat preference)
• 4 cups vegetable broth (low-sodium for control)
• 1 tsp cumin (toasted for extra flavor)
• Salt to taste (start with 1/2 tsp)
• Lemon wedges for serving (brightens the dish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion, stirring occasionally until translucent, 5 minutes.
3. Stir in minced garlic and Aleppo pepper, cooking until fragrant, 30 seconds.
4. Pour in rinsed lentils and vegetable broth, bringing to a boil.
5. Reduce heat to low, simmering uncovered for 20 minutes (lentils should be tender).
6. Blend soup with an immersion blender until smooth (or leave chunky).
7. Season with cumin and salt, simmering for another 5 minutes to meld flavors.

Kick it up with a squeeze of lemon for a tangy twist. Silky yet hearty, this soup pairs perfectly with crusty bread or a dollop of yogurt. Play with toppings—think fresh herbs or extra Aleppo pepper for a fiery finish.

Aleppo Pepper and Garlic Shrimp Skewers

Spice up your grill game with these fiery Aleppo Pepper and Garlic Shrimp Skewers—bold flavors, minimal effort, maximum wow.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 2 tbsp Aleppo pepper (or sub with crushed red pepper flakes for less heat)
• 3 cloves garlic, minced (fresh is best)
• 1/4 cup olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for zing)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Thread the shrimp onto the soaked skewers, about 4-5 per skewer.
3. Whisk together Aleppo pepper, garlic, olive oil, lemon juice, salt, and black pepper in a bowl.
4. Brush the marinade generously over the shrimp skewers, coating all sides.
5. Grill the skewers for 2-3 minutes per side, until shrimp are pink and opaque.
6. Rest the skewers for 2 minutes before serving to let juices redistribute.

Ready to devour? These skewers pack a smoky, garlicky punch with a hint of citrus. Serve over a bed of herby couscous or with a cooling yogurt dip to balance the heat.

Spicy Aleppo Pepper Flatbread

Spice up your snack game with this fiery flatbread. Smear, sprinkle, and sizzle your way to a crispy, spicy masterpiece that’s begging for a dip.

Ingredients

• 2 cups all-purpose flour (or bread flour for extra chew)
• 1 tbsp Aleppo pepper (adjust for heat)
• 1 tsp salt (fine sea salt blends best)
• 3/4 cup warm water (110°F, perfect for yeast activation)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp active dry yeast (check expiry date for best rise)

Instructions

1. In a large bowl, whisk together flour, Aleppo pepper, and salt.
2. Dissolve yeast in warm water, let sit for 5 minutes until frothy.
3. Mix yeast water and olive oil into dry ingredients, knead for 5 minutes until smooth.
4. Cover dough with a damp cloth, let rise in a warm spot for 1 hour or until doubled.
5. Preheat oven to 450°F with a pizza stone or baking sheet inside.
6. Divide dough into 4 pieces, roll each into a thin circle on a floured surface.
7. Bake each flatbread for 5-7 minutes until edges puff and brown.

Unleash this flatbread’s potential with a drizzle of honey for sweet heat or tear into strips for scooping. The crackly crust and smoky pepper kick make it a standout side or snack.

Aleppo Pepper Roasted Eggplant Dip

Punch up your snack game with this smoky, spicy Aleppo Pepper Roasted Eggplant Dip—perfect for those who crave bold flavors without the fuss.

Ingredients

• 2 medium eggplants (about 2 lbs total)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp Aleppo pepper (adjust to taste)
• 3 garlic cloves, minced
• 1/2 tsp salt (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/4 cup tahini (stir well before using)
• 1/4 cup plain yogurt (for creaminess)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern to help them cook evenly.
3. Brush the eggplant halves with olive oil, ensuring they’re fully coated, then sprinkle with Aleppo pepper and salt.
4. Roast the eggplants for 35-40 minutes, or until the flesh is soft and the skins are wrinkled. Tip: For extra smokiness, broil the last 2 minutes.
5. Let the eggplants cool slightly, then scoop the flesh into a food processor, discarding the skins.
6. Add the minced garlic, lemon juice, tahini, and yogurt to the food processor. Tip: For a chunkier texture, pulse briefly; for smoother, blend longer.
7. Process until the mixture is creamy and uniform. Taste and adjust seasoning with more Aleppo pepper or salt if needed. Tip: Let the dip sit for 10 minutes to allow flavors to meld.

Enjoy this velvety dip with a kick—its smoky depth and creamy texture make it a standout with pita, veggies, or as a bold sandwich spread.

Middle Eastern Spiced Lamb with Aleppo Pepper

Here’s how to make Middle Eastern Spiced Lamb with Aleppo Pepper that’ll have your taste buds dancing. Heat up your kitchen with this bold, flavorful dish that’s perfect for impressing guests or treating yourself.

Ingredients

• 2 lbs lamb shoulder, cut into chunks (for tender bites)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Aleppo pepper (adjust to taste)
• 1 tsp ground cumin (toast for extra flavor)
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt, to taste (start with 1 tsp)
• 1 cup chicken stock (for depth)
• 2 garlic cloves, minced (more if you love garlic)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Preheat your oven to 325°F (163°C) for slow, even cooking.
2. Season lamb chunks evenly with salt, Aleppo pepper, cumin, coriander, and cinnamon.
3. Heat olive oil in a large oven-proof skillet over medium-high heat until shimmering.
4. Sear lamb chunks in batches until browned on all sides, about 3 minutes per batch. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Return all lamb to the skillet, add minced garlic, and sauté for 1 minute until fragrant.
6. Pour in chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan. Tip: These bits are flavor gold.
7. Cover and transfer to the oven. Cook for 1.5 hours until the lamb is fork-tender. Tip: Check halfway through to ensure there’s enough liquid.
8. Remove from oven and let rest for 10 minutes before serving.

Just imagine the tender lamb, infused with warm spices and a hint of citrus, falling apart at the touch of your fork. Serve it over creamy hummus or with a side of roasted vegetables for a meal that’s as vibrant as it is satisfying.

Aleppo Pepper and Sumac Spiced Fries

Make your taste buds dance with these Aleppo Pepper and Sumac Spiced Fries. Crispy, smoky, and tangy—they’re the ultimate snack upgrade.

Ingredients

• 2 large russet potatoes, cut into 1/4-inch sticks (soak in cold water for extra crispiness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp Aleppo pepper (adjust to taste for heat)
• 1 tsp sumac (for that tangy punch)
• 1/2 tsp salt (fine sea salt works best)

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
2. Drain the soaked potato sticks and pat them dry thoroughly with a clean kitchen towel. Moisture is the enemy of crispiness.
3. Toss the dried potato sticks with olive oil, Aleppo pepper, sumac, and salt in a large bowl until evenly coated.
4. Spread the potatoes in a single layer on the prepared baking sheet, ensuring they don’t touch for maximum crispiness.
5. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
6. Let them sit for 2 minutes out of the oven—they’ll crisp up even more.

Fresh out of the oven, these fries are a crunchy, flavor-packed delight. Serve them with a side of garlic aioli or tzatziki for dipping, or pile them high on a loaded fry platter with all your favorite toppings.

Spicy Aleppo Pepper Tomato Sauce

Punch up your pasta night with this Spicy Aleppo Pepper Tomato Sauce—bold, fiery, and ready in under 30 minutes.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (fresh is best)
• 1 tsp Aleppo pepper flakes (adjust to taste)
• 1 can (28 oz) crushed tomatoes (San Marzano for sweetness)
• 1 tsp sugar (balances acidity)
• Salt to taste (start with 1/2 tsp)
• Fresh basil leaves for garnish (optional but recommended)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add minced garlic and Aleppo pepper flakes. Sauté until fragrant, 30 seconds—don’t let the garlic burn.
3. Pour in crushed tomatoes and stir to combine. Tip: Use a splatter guard to avoid messy stovetop spills.
4. Sprinkle sugar and salt over the sauce. Stir well to dissolve.
5. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
6. Taste and adjust seasoning with more Aleppo pepper or salt if needed. Tip: For extra heat, add a pinch of red pepper flakes.
7. Remove from heat and let sit for 5 minutes to allow flavors to meld.

Get ready for a sauce that’s velvety with a slow-building heat. Toss with al dente pasta or dunk crusty bread straight into the pot.

Aleppo Pepper and Yogurt Marinated Chicken

Just when you thought chicken couldn’t get any juicier, this Aleppo Pepper and Yogurt Marinated Chicken proves you wrong. Bold flavors meet tender meat in this no-fuss, high-reward dish.

Ingredients

• 1.5 lbs chicken thighs (boneless, skin-on for extra crispiness)
• 1 cup plain yogurt (Greek or regular, but full-fat works best)
• 2 tbsp Aleppo pepper (adjust to heat preference)
• 1 tbsp olive oil (or any neutral oil)
• 3 garlic cloves (minced, more if you love garlic)
• 1 tsp salt (fine sea salt preferred)
• 1/2 tsp black pepper (freshly ground)
• 1 lemon (zested and juiced, about 2 tbsp juice)

Instructions

1. In a large bowl, whisk together yogurt, Aleppo pepper, olive oil, minced garlic, salt, black pepper, lemon zest, and lemon juice until smooth.
2. Add chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill or skillet to medium-high heat (about 375°F) before cooking. Tip: A well-heated surface ensures a perfect sear.
4. Remove chicken from marinade, letting excess drip off. Discard leftover marinade.
5. Grill or pan-sear chicken for 5-7 minutes per side, until internal temperature reaches 165°F. Tip: Avoid moving chicken too soon to get those coveted grill marks.
6. Let chicken rest for 5 minutes before serving. Tip: Resting locks in juices, making every bite succulent.

Here’s the deal: this chicken is smoky, slightly tangy, and unbelievably moist. Serve it atop a crisp salad or with warm flatbreads for a meal that’ll have everyone asking for seconds.

Roasted Carrots with Aleppo Pepper Glaze

Ditch the boring sides—these roasted carrots with Aleppo pepper glaze are your new go-to. Bold flavors meet effortless prep, and your taste buds win.

Ingredients

• 2 lbs carrots, peeled and halved lengthwise (uniform size for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Aleppo pepper (adjust to taste)
• 2 tbsp honey (for a vegan option, use maple syrup)
• 1 tbsp apple cider vinegar (brightens the glaze)
• 1/2 tsp salt (enhances all flavors)

Instructions

1. Preheat your oven to 425°F—this high heat caramelizes the carrots perfectly.
2. Toss the carrots with olive oil and salt on a baking sheet, ensuring they’re evenly coated.
3. Roast for 20 minutes, then flip each carrot for even browning.
4. While carrots roast, whisk Aleppo pepper, honey, and vinegar in a small bowl for the glaze.
5. After flipping, brush the glaze over the carrots and roast for another 10 minutes until sticky and slightly charred.
6. Let them sit for 5 minutes off the heat—this step thickens the glaze further.

Caramelized edges give way to tender centers, with a glaze that’s sweet, spicy, and tangy. Serve these atop a grain bowl or alongside grilled meats for a dish that steals the show.

Aleppo Pepper Spiced Meatballs

Zesty and bold, these Aleppo Pepper Spiced Meatballs are your next weeknight hero. Packed with warmth and a kick, they’re ready in 30 flat.

Ingredients

• 1 lb ground beef (or turkey for a lighter option)
• 1/4 cup breadcrumbs (panko works great for extra crunch)
• 1 large egg (bind it all together)
• 2 tbsp Aleppo pepper (adjust for heat)
• 1 tsp ground cumin (toasted, if you’ve got time)
• 1/2 tsp salt (fine sea salt preferred)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup chopped parsley (fresh is best)
• 1 clove garlic, minced (more if you’re a fan)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment for easy cleanup.
2. In a large bowl, combine ground beef, breadcrumbs, egg, Aleppo pepper, cumin, salt, and garlic. Mix just until combined—overworking makes tough meatballs.
3. Shape into 1-inch balls. Pro tip: Wet your hands to prevent sticking.
4. Heat olive oil in a skillet over medium-high. Brown meatballs in batches, 2 minutes per side—don’t crowd the pan.
5. Transfer to the baking sheet. Bake for 10 minutes, until internal temp hits 160°F.
6. Toss with chopped parsley right before serving for a fresh pop.

Hearty with a smoky-sweet heat, these meatballs are killer over creamy polenta or stuffed into a crusty roll. The Aleppo pepper’s fruity notes? *Chef’s kiss.*

Grilled Halloumi with Aleppo Pepper Drizzle

Get ready to sizzle with this Grilled Halloumi with Aleppo Pepper Drizzle—bold flavors, minimal effort, and maximum wow factor.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces (look for blocks in the specialty cheese section)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Aleppo pepper (adjust to taste, can substitute crushed red pepper flakes)
• 1 tbsp honey (for a touch of sweetness)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/4 tsp salt (to enhance the cheese’s natural saltiness)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F) to ensure a good sear without burning.
2. Brush both sides of the halloumi slices with olive oil to prevent sticking and promote even browning.
3. Grill the halloumi for 2-3 minutes per side, or until deep grill marks appear and the cheese is slightly softened but still holds its shape.
4. Whisk together Aleppo pepper, honey, lemon juice, and salt in a small bowl to create the drizzle.
5. Drizzle the Aleppo pepper mixture over the grilled halloumi right before serving to maintain its vibrant color and flavor.

Unleash this dish as a standalone star or pair it with a crisp salad for a textural contrast. The creamy, salty halloumi with the sweet-spicy drizzle is a combo that’ll have everyone asking for seconds.

Aleppo Pepper and Walnut Muhammara

Bold flavors collide in this Aleppo Pepper and Walnut Muhammara—a smoky, spicy dip that’s unapologetically vibrant. Perfect for slathering on toast or dunking veggies, it’s a game-changer for your snack lineup.

Ingredients

• 1 cup walnuts (toasted for deeper flavor)
• 1/2 cup breadcrumbs (panko works great)
• 2 tbsp Aleppo pepper (adjust for heat)
• 1 tbsp tomato paste (for umami depth)
• 1/4 cup olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp cumin (toasted and ground)
• 1/2 tsp salt (adjust to taste)
• 1 garlic clove (minced)
• 1/2 tsp sugar (balances acidity)

Instructions

1. Preheat your oven to 350°F. Spread walnuts on a baking sheet and toast for 8 minutes, until fragrant. Let cool slightly.
2. In a food processor, combine toasted walnuts, breadcrumbs, Aleppo pepper, tomato paste, olive oil, lemon juice, cumin, salt, garlic, and sugar. Tip: Scrape down the sides to ensure even blending.
3. Pulse until the mixture is coarse but spreadable, about 1 minute. Tip: For a smoother texture, blend longer, but keep some walnut chunks for bite.
4. Transfer to a bowl and let sit for 10 minutes to meld flavors. Tip: If too thick, drizzle in more olive oil until desired consistency.

Fiercely flavorful with a creamy yet crunchy texture, this muhammara shines as a sandwich spread or a bold appetizer with pita chips. Its smoky sweetness and subtle heat make it irresistibly dip-worthy.

Spicy Aleppo Pepper Pasta Arrabbiata

Get ready to turn up the heat with this fiery Spicy Aleppo Pepper Pasta Arrabbiata. Bold flavors meet simple ingredients for a dish that’s as easy to make as it is to devour.

Ingredients

• 8 oz pasta (like penne or spaghetti)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (fresh is best)
• 1 tsp Aleppo pepper flakes (adjust to heat preference)
• 1 can (14.5 oz) crushed tomatoes (San Marzano for sweetness)
• Salt, to start with 1/2 tsp
• Fresh basil leaves, for garnish (tear right before serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and Aleppo pepper flakes, sautéing for 30 seconds until fragrant but not browned. Tip: Keep the heat medium to prevent burning the garlic.
3. Pour in crushed tomatoes, add salt, and stir to combine. Simmer sauce for 10 minutes, stirring occasionally, until slightly thickened. Tip: If sauce thickens too much, loosen with reserved pasta water a tablespoon at a time.
4. Drain pasta and add directly to the skillet with the sauce. Toss well to coat every strand or piece evenly.
5. Serve immediately, garnished with torn fresh basil leaves. For an extra kick, sprinkle more Aleppo pepper on top.

Fiery and robust, this pasta boasts a velvety sauce clinging to each noodle, with the Aleppo pepper offering a smoky depth. Try it with a side of crusty bread to sop up every last bit of sauce.

Aleppo Pepper and Lemon Roasted Potatoes

Ditch the boring spuds—these Aleppo Pepper and Lemon Roasted Potatoes are a zesty, spicy game-changer. Crispy edges, fluffy insides, and a flavor punch that’ll wake up your taste buds.

Ingredients

• 2 lbs Yukon Gold potatoes, cut into 1-inch chunks (skin on for extra texture)
• 3 tbsp olive oil (or any neutral oil)
• 1 tbsp Aleppo pepper (adjust to taste for heat)
• 1 tsp salt (fine sea salt works best)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 2 garlic cloves, minced (fresh is key)
• 1/4 cup chopped parsley (for garnish, optional but brightens the dish)

Instructions

1. Preheat your oven to 425°F (220°C)—no skipping, this temp ensures crispiness.
2. Toss potato chunks with olive oil, Aleppo pepper, salt, and minced garlic in a large bowl. Coat evenly.
3. Spread potatoes in a single layer on a baking sheet. Crowding = steaming, so use two sheets if needed.
4. Roast for 25 minutes, then flip each piece for even browning. Pro tip: Listen for a sizzle—that’s the sound of perfection.
5. Roast another 20-25 minutes until golden and crispy. Test with a fork; they should slide off easily.
6. While hot, drizzle with lemon juice and zest. Toss gently to combine.
7. Garnish with parsley right before serving for a fresh contrast.

Magic happens when the smoky Aleppo pepper meets bright lemon—these potatoes are irresistibly crunchy with a tangy kick. Serve them alongside grilled meats or scoop them straight from the pan (no judgment).

Middle Eastern Spiced Rice with Aleppo Pepper

Fire up your taste buds with this Middle Eastern Spiced Rice with Aleppo Pepper—bold flavors, minimal effort. Perfect for weeknights or impressing guests.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 2 cups water (or chicken broth for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp Aleppo pepper (adjust to taste)
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• Salt (to taste)
• 1 tbsp butter (optional, for richness)
• 2 tbsp toasted pine nuts (for garnish)
• Fresh parsley (chopped, for garnish)

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add the rinsed basmati rice to the pan, stirring to coat each grain with oil, about 1 minute.
3. Sprinkle in Aleppo pepper, cumin, coriander, cinnamon, and salt, stirring constantly for 30 seconds to toast the spices.
4. Pour in water or chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek—steam is key!
5. Remove from heat and let sit, covered, for 5 minutes. Then, fluff with a fork. Tip: This step ensures perfectly separated grains.
6. Stir in butter if using, then garnish with toasted pine nuts and fresh parsley. Tip: Toast pine nuts in a dry pan over medium heat until golden, watching closely to avoid burning.

Get ready for a dish that’s fluffy with a kick—Aleppo pepper brings a subtle heat that’s not overpowering. Serve alongside grilled meats or stuffed into bell peppers for a colorful twist.

Aleppo Pepper and Honey Glazed Salmon

Rush to flavor town with this Aleppo Pepper and Honey Glazed Salmon—bold, sweet, and just a little spicy. Perfect for weeknights but fancy enough for guests.

Ingredients

• 1.5 lbs salmon fillet (skin-on for crispiness)
• 2 tbsp Aleppo pepper (or sub with smoked paprika for less heat)
• 1/4 cup honey (warm for easier mixing)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp lemon juice (brightens the glaze)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the salmon dry with paper towels to ensure the glaze sticks well.
3. In a small bowl, mix Aleppo pepper, honey, olive oil, salt, black pepper, and lemon juice until smooth.
4. Place the salmon on the prepared baking sheet and brush the glaze evenly over the top.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the glaze is bubbly.
6. Let it rest for 5 minutes before serving to allow the flavors to meld.

This salmon boasts a sticky-sweet crust with a kick, paired with tender, flaky flesh. Try serving it over a bed of quinoa or with roasted veggies for a complete meal.

Summary

These 18 Spicy Aleppo Pepper Recipes with Middle Eastern Flair truly showcase the vibrant flavors and versatility of this beloved spice. Tantalize your taste buds and bring a touch of Middle Eastern magic to your kitchen. We’d love to hear which recipes you try—leave a comment with your favorites and don’t forget to share the love on Pinterest!