Aleppo Pepper

For more than a year, I’ve had this article (see above) I clipped from a food magazine tapped to the corner of my work computer. I have read it probably a dozen times, and of course (unlike those Harry Potter newspapers that magically update themselves), the message doesn’t change: much of the spice labeled “Aleppo pepper” sold in the United States right now is actually from the Turkish province of Kahramanmaras because of the on-going war in Syria.

Aleppo Pepper

Aleppo pepper is distinctive for its sweet, almost fruity, smoky flavor, which makes other varieties seem so Plain Jane in comparison. It’s commonly used in marinades for kebabs or sprinkled on grilled vegetables.

I keep this article posted as a reminder of my own personal commitment to cook Syrian food as a way to simultaneously bring attention to the conflict and remind others, and often myself, that the country should be defined by more than its political strife.

I also kick myself each time after reading it for not picking up a ton of pepper during my travels in Syria. But Reason #99 to return when things ‘calm down,’ a wonderful term I picked up from my father who uses it frequently to describe regions under siege where the specifics of what eventual 'peace' might emerge are uncertain.

Muhammara For the Win!

1. Guacamole meet your Middle Eastern match: Muhammara.  Although not strictly Syrian, Muhammara seemed particularly appropriate to make for the Superbowl since that's the one day each year when consuming nothing but dip and chips for dinner is practically your patriotic duty.

You know what's also your patriotic duty? Welcoming immigrants and refugees. Because I'm willing to bet your great-great-grandma was one. But I digress.

Muhammara is extremely easy to make if you're luck enough to have a food processor. If you're not, little birds on the interwebs tell me that a mortar and pestle and a blender can also help, too. 

The recipe below (slightly adapted) is from the New York Times:

Ingredients

• 1 large roasted red bell pepper, chopped

• 1/2 cup chopped onions

• 1 teaspoon freshly squeezed lemon juice

• 1 teaspoon ground cumin

• 3 teaspoons pomegranate molasses

• 1 teaspoon salt

• 1 teaspoon red pepper flakes

• 4 tablespoons olive oil

• 1/2 cup walnuts

• 5 tablespoons bread crumbs (or cracker crumbs, in a pinch)

Directions

1. In a large bowl, mix together pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, 1/2 teaspoon red pepper flakes, 3 tablespoons olive oil, and walnuts (but save 2 or 3 for garnish!).

2. Add mixture to food processor and purée until smooth.

3. Add bread crumbs and pulse again. Season to taste with salt and red pepper flakes. 

4. Transfer to a bowl. Use a tablespoon to make a small well in the center. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses, and 1/2 teaspoon red pepper flakes into the well. Garnish with remaining walnuts.