Aleppo Pepper Oil

February 18, 2009

Aleppo Pepper Oil - kvalifood.com

A simple Syrian condiment of olive oil infused with Aleppo pepper flakes. The pepper is gently heated in the oil just long enough to bloom its fruity, moderately spicy flavour. Drizzle it over hummus, eggs, soups, grilled meat, or flatbread.

Makes ca. 120 ml

Ingredients

100 ml extra virgin olive oil
40 g Aleppo pepper flakes (pul biber)
4 garlic cloves (~20 g), thinly sliced (optional)
1 pinch salt (optional)

Directions

Place the olive oil and sliced garlic (if using) in a small saucepan over medium heat. Cook, stirring occasionally, until the garlic turns light golden, about 2-3 minutes.
Remove from heat and stir in the Aleppo pepper flakes. The residual heat will bloom the pepper. If making the version without garlic, add the pepper flakes to cold oil, stir, then heat over medium until the mixture just begins to simmer and remove from heat immediately.
Let cool to room temperature. Transfer to a clean jar or airtight container.

Notes

This ratio produces a thick, saucy oil – more paste than drizzle. For a thinner, more pourable oil, reduce the pepper to 20-25 g.
Keeps at room temperature for up to a month; refrigerated for 6 months or longer.
If Aleppo pepper is unavailable, a mix of sweet paprika and a small amount of cayenne approximates the flavour, though it lacks the fruity complexity.
With crispy garlic, this becomes similar to chilli crisp and works well as a bread dip.