Recipes
4 Persian Cucumbers (cubed)
2 tbsp Extra Virgin Olive Oil
1/2 tsp of Aleppo Pepper
1 tbsp Lemon or Lime Juice
Salt (to taste)
Mix the lemon juice, salt and Aleppo pepper. Let sit for 5 minutes. Add the olive oil and mix well. Toss in the cucumbers and your salad is ready to serve.
1 Goat Cheese Log
1tbls Aleppo
1tbls Urfa Biber
We like to use a young goats cheese on this which contrasts the spice of the Aleppo and Urfa Biber well. This one is so easy, simply sprinkle a generous amount of Aleppo and Urfa onto your goat’s cheese to your liking. Here we use about a tablespoon each to coat the top which just gives it a lovely presentation.
This is a recipe our dear friend Chef/Restaurateur Renee Erickson shared with us during a recent visit.
2-3 Peaches (cut)
2-3 Tomatoes
1 Tbls Olive oil
1 Tbls Aleppo pepper
Lemon juice (to taste)
Thai Basil (generous sprinkle)
Salt (to taste)
Rub peaches with olive oil, gently grill for 2 min.
Cut tomatoes in chunks, mix in a bowl olive oil, lemon juice, salt and Aleppo pepper. Add the tomatoes, peaches and coat well. Serve on a platter and sprinkle with Thai basil.
Read the whole story and find a few more incredible recipes that Renee shares with us here.
