Aleppo Pepper Flakes

Aleppo Pepper Flakes

A sweet, smoky Chile Flake with subtle heat and earthy depth. Aleppo Pepper Flakes add vibrant color and balanced warmth to meats, stews, sauces, dips and the list goes on.

 

Aleppo Honey-Glazed Chicken Thighs

Ingredients:

  • 8 boneless, skin-on chicken thighs
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tbsp R.L. Schreiber Aleppo Pepper Flake
  • ¼ cup honey
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder

Instructions:

  1. Season chicken with salt and Aleppo flake. Drizzle with olive oil.
  2. Grill or roast at 400°F for 20–22 minutes or until internal temp reaches 165°F.
  3. Mix honey, vinegar, and garlic powder. Brush over chicken in final 5 minutes.
  4. Finish with a light sprinkle of Aleppo for color and mild kick.

Charred Eggplant & Aleppo Yogurt Dip

Ingredients:

  • 3 medium eggplants
  • 2 cups Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp R.L. Schreiber Aleppo Pepper Flake
  • 1 garlic clove, grated
  • Salt to taste

Instructions:

  1. Char eggplants over open flame or roast until skins are blistered and flesh is soft. Scoop flesh into a bowl.
  2. Mix with yogurt, lemon juice, garlic, and salt.
  3. Drizzle with olive oil and Aleppo Pepper Flake to finish.

Creamy Aleppo Pepper Vodka Sauce

Ingredients:

  • 2 tbsp olive oil
  • ½ yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1½ tsp R.L. Schreiber Aleppo Pepper Flake
  • 2 tbsp tomato paste
  • ½ cup vodka
  • 1 cup heavy cream
  • Salt to taste
  • 1 lb rigatoni or penne

Instructions:

  1. Sauté onion in olive oil until soft. Add garlic and tomato paste; cook 2 minutes.
  2. Deglaze with vodka; simmer 2–3 minutes.
  3. Stir in Aleppo Pepper Flake and cream. Simmer until thickened.
  4. Toss with cooked pasta. Garnish with Parmesan and a dusting of Aleppo.

Aleppo-Spiced Deviled Eggs with Crispy Shallots

Ingredients:

  • 12 hard-boiled eggs, peeled
  • ½ cup mayo
  • 1 tbsp Dijon mustard
  • 1 tsp R.L. Schreiber Aleppo Pepper Flake
  • 1 tbsp lemon juice
  • Salt to taste
  • ¼ cup crispy fried shallots (garnish)

Instructions:

  1. Halve eggs, remove yolks, and mash with mayo, mustard, Aleppo flake, lemon juice, and salt.
  2. Pipe or spoon filling back into whites.
  3. Garnish with crispy shallots and a pinch more Aleppo.

Aleppo Roasted Broccoli with Garlic & Lemon

Ingredients:

  • 2 lb broccoli florets
  • 3 tbsp olive oil
  • 1½ tsp R.L. Schreiber Aleppo Pepper Flake
  • 2 garlic cloves, thinly sliced
  • Zest of 1 lemon
  • Salt to taste

Instructions:

  1. Toss broccoli with oil, Aleppo flake, garlic, and salt.
  2. Roast at 425°F for 15–18 minutes until charred and tender.
  3. Finish with lemon zest just before service.

Aleppo Crusted Salmon with Cucumber Yogurt Sauce

Ingredients:

  • 6 skin-on salmon fillets
  • 2 tbsp olive oil
  • 1 tbsp R.L. Schreiber Aleppo Pepper Flake
  • 1½ tsp kosher salt
  • 1 cup Greek yogurt
  • ½ cucumber, finely grated and drained
  • 1 tbsp lemon juice
  • 1 tbsp dill or mint (optional)

Instructions:

  1. Pat salmon dry, rub with olive oil, salt, and Aleppo Pepper Flake. 
  2. Roast or pan-sear at 400°F until desired doneness (about 10–12 minutes).
  3. Mix yogurt, cucumber, lemon juice, and herbs for sauce.
  4. Serve salmon over rice or couscous with sauce on the side.