The story
IdlibAleppo sits roughly 45 km east of Idlib province. The pepper and the olive oil belong to the same agricultural landscape, which is why so many Idlib recipes reach for both.
Semi-dried red pepper, coarsely ground, brick red and faintly oily to the touch. Mild heat, fruity and a little salty — a finishing spice rather than a cooking one.
Also known as Halaby pepper · Maras biber · flayfleh halab · pul biber
- Arabicفليفلة حلبflayfleh halab
- What it isSemi-dried red pepper, coarsely ground
- Looks likeBrick-red coarse flakes, slightly damp and oily
- HeatMild — warmth rather than burn
- KeepsSix months to a year; the oil in it eventually turns
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What it tastes and smells like
Fruit first, then a slow, rounded warmth that never sharpens into a burn. There is a faint saltiness, because the flakes are commonly finished with salt and oil, and that oiliness is why they cling to the surface of a dish instead of scattering off it.
It is a finishing spice. Stirred into a pot at the start it disappears; scattered over hummus, labneh, eggs or grilled meat at the end it does the thing it is for.
Which kind
- Aleppo pepperThe pepper the name refers to, grown in the Aleppo region. Oily, coarse, brick red. Supply has been harder since the Syrian conflict.
- Maras biberThe same cultivar grown across the Turkish border. Widely available, often half the price, and generally excellent.
- Urfa biberA related Turkish pepper — darker, smokier, more raisin-like. Worth knowing, but a different flavour rather than a stand-in.
What it is used in
- Northern Syrian Roasted Red Pepper and Walnut Paste2 tbsp Aleppo pepper flakes
- Idlib Olive Oil Okra Stew1 tsp Aleppo pepper
- Idlib Layered Chickpea and Yogurt Fatteh1½ tsp Aleppo pepper
- Idlibi Kibbeh1 tsp Aleppo pepper (or mild chili)
- Idlib Feast Lamb with Sour Cherries and Pomegranate2 tbsp Aleppo pepper
- Meatballs in Tangy Tomato, Apricot, and Tamarind Sauce1 tsp Aleppo pepper
- Kibbeh Halabi with Sour Cherry Sauce2 tsp Aleppo pepper
- Kibbeh Samakieh — Fish Kibbeh from Tripoli1 tsp Aleppo pepper or red pepper flakes
22 Sofra recipes use it in all — browse the collection.
How to buy and store it
Look for damp, coarse, brick-red flakes rather than a dry bright-red dust. Turkish grocers stock it as Maras biber and Middle Eastern grocers as Aleppo or Halaby pepper; it is the same cultivar under two names.
The oil that makes it good is also what limits its life. Keep it sealed and cool, buy in quantities you will finish within a year, and smell it before using an old jar — a flat, faintly stale smell means the oil has turned.
If you cannot find it
- Sweet paprika with a pinch of cayenne goodGets the colour and the gentle heat. Misses the oiliness and the fruit.
- Ancho chilli flakes acceptableEarthier and darker. Use about half as much.
Frequently asked questions
What is Aleppo pepper?
Aleppo pepper is a semi-dried red pepper, coarsely ground, from the Aleppo region. It has mild heat, a fruity flavour and a characteristic oily texture that makes it cling to food.
How hot is Aleppo pepper?
Mild. It reads as warmth rather than burn, which is why it can be scattered generously over a finished dish without overwhelming it.
Is Maras pepper the same as Aleppo pepper?
It is the same cultivar, grown across the Turkish border and sold under the Turkish name. It is widely available and often less expensive. Urfa biber is a related but different pepper — darker and smokier.
What can I use instead of Aleppo pepper?
Sweet paprika with a pinch of cayenne is the closest easy substitute for colour and heat, though it misses the fruit and the oiliness. Ancho flakes work at about half the quantity.
How do I store Aleppo pepper?
Sealed and cool. The oil that gives it its texture also limits its life, so buy what you will use within a year and smell an old jar before trusting it.