Whether crushed and used as a seasoning, ground into a unique chili sauce, or added whole to salads, Aleppo pepper holds a special place in the culinary world. Grown in the northern Syrian city of Aleppo (or Halab), this pepper has been used for centuries to flavor kebabs, stews, and sauces, distinguishing Syrian cuisine from other Middle Eastern dishes.
“The best food in Syria comes from Aleppo. Aleppo has many delicious dishes, but there’s one specialty that can only be found in Aleppo: hot chili sauce,” Ali Fakhrdeen, chef at the newly opened Qasr Halab restaurant in Sharjah, told Gulfnews.com.
This spicy chili sauce gives popular Middle Eastern appetizers and main dishes, such as stuffed grape leaves, kebabs, and fried meatballs, a unique Syrian flavor. Complementing the Syrian flavor, this hot sauce (or shatahlabiya) comes in two varieties—spicy and sweet.
“Rice wrapped in grape leaves can be found in several Middle Eastern countries—Lebanon, Jordan, and Egypt. But in Aleppo, this dish is unique because the grape leaves are stuffed with sweet chili sauce and grenadine syrup. This gives it a unique sweetness you won’t find anywhere else in the Middle East,” said Chef Fakhreddine.
In recent years, the influence of Aleppo chili peppers on global gastronomy has unfortunately suffered, as has the city itself, largely due to the ongoing conflict in the region. As war devastated agricultural lands, many farmers were forced to relocate to neighboring areas, but the unique flavor of Aleppo chili peppers has been carefully preserved. The seeds have been meticulously sought after, and now spice lovers as far away as California, USA, are beginning to grow Aleppo chili peppers.
This is because chili peppers tend to adapt uniquely to diverse growing conditions around the world. They have always been a faithful companion of travelers and were even used as currency. From the West Indies to Europe, from Spain to West Africa, chili peppers have a global distribution, easily hybridizing with local varieties. Therefore, the Aleppo pepper also bears a distinct Aleppo stamp.
The pods of this chili pepper are conical, 5 to 10 centimeters long, with smooth, shiny, and dense skin. It has a very mild heat rating, approximately 10,000 Scoville Heat Units (SHU). Thanks to its unique flavor, which combines heat, sweetness, and fruity notes, Aleppo chili peppers are widely used in Syrian cuisine.
The chili pepper season in the Levant ends in late summer and early fall. During this time, each household collects surplus chili peppers and dries them—not completely, but only to a certain degree—to make red chili sauce.
“This is the sauce we use to make Muhammara sauce—breadcrumbs, chili sauce, olive oil, and cumin. Just four ingredients are enough to make this appetizer, because the chili sauce is what gives Muhammara sauce its unique flavor,” said Chef Fakhreddine.
Aleppo is one of the oldest inhabited cities in the world, located along the Silk Road. Archaeological excavations there date back to the Early Bronze Age, approximately 3000 BC.
However, if you trace the recent development of Syrian cuisine, you’ll notice that its flavor profile has remained unchanged. Chef Fahrdin believes this is because Syrian dishes simply cannot be prepared in non-traditional ways.
He said: “If you want to taste Aleppo cuisine, you must cook it using traditional methods, not unconventional ones.”
His colleague, Hassan Obaid, a third-generation chef in the family, agreed. His father worked as a chef at a large hotel in Aleppo, and he learned his culinary skills from his father. Chef Obaid is confident that his sons will continue the family culinary traditions, and that the fourth generation will inherit the passion for cooking.
“As for the food itself, you won’t notice any changes. The taste has remained unchanged for three generations. But now, thanks to technological advancements and a radical shift in lifestyle, we’ve only changed the presentation. But the taste remains the same,” said Al-Obaid, sous chef at Casal Harab.
That’s why kebabs are now machine-ground rather than traditionally sliced into small pieces, and the presentation has become more modern. But the flavor remains intact. Another example of a modern interpretation of a traditional dish is fried halloumi cheese, a popular appetizer in the Middle East.
“Halomi cheese has always been halomi cheese—its flavor hasn’t changed from my grandfather’s time to the present day. But I suddenly had the idea of wrapping halomi cheese in kunafa (vermicelli) dough and then frying it. This way, you can simultaneously experience the saltiness of the halomi cheese and the sweetness of the kunafa dough,” said Chef Obaid.
How does Syrian cuisine differ from Egyptian or Lebanese? According to Chef Fahrdin, it’s the unique “halal flavor” that gives the dishes their freshness.
“Syrian kib is also unique, with a distinctive halab flavor. We use minced lamb, cracked wheat, pistachios, walnuts, pomegranate seeds, and spices. Of course, there’s also sweet chili sauce. These are the main ingredients in the filling, which is also prepared with onions and pomegranate syrup,” he said.
Kebabs also vary; Aleppo kebabs use more meat, making them softer and more tender. There are also several different types.
“They’ll add more fat to make the kebabs more tender, as well as nuts. My personal favorite is Billa Mukasarata’s kebab, which is made with nuts and cheese in the minced meat,” he added.
For those trying Syrian cuisine for the first time, Chef Fahrdin advises: “Start with muhammara, then kibbe and yaranga, and finally kebabs.”
If you’re looking to try Syrian cuisine, here’s a special recipe from Qasar Halab restaurant sous-chef Hassan Al Obaid—his unique take on fried haloumi cheese.
• Wrap three slices of halloumi cheese in the kunafa dough and deep-fry for about four minutes.
• Separately fry fresh za’atar and arrange on a plate. Top with fried haloumi cheese and garnish with chopped black olives.
Post time: Dec-31-2025