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Hot Chocolate Cookies with Aleppo Pepper Recipe
These hot chocolate cookies have all the wonderful flavor of your favorite winter sip (toasted marshmallows included), with a slightly spicy infusion of Aleppo...
flour, cocoa, baking soda, salt, butter, brown sugar, sugar, eggs, vanilla, chocolate
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Muhammara (Roasted Pepper & Walnut Spread)
Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
olive oil, walnut, breadcrumbs, red bell peppers, garlic, lemon juice, pomegranate, salt plus, paprika, aleppo pepper, cumin, cayenne pepper, italian parsley
cooking.nytimes.com
Cucumber, Melon and Watermelon Salad Recipe
Watermelon and feta has been in vogue for some time (and forever in Greece) I decided to throw in some of my endless supply of cucumbers and mix it up with the melons I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.
watermelon, cucumber, lemon, lime juice, mint, feta cheese, aleppo pepper, olive oil
cooking.nytimes.com
Crisp Smashed Potatoes With Fried Onions and Parsley Recipe
Some of you may be thinking, âDoes the world need another crisp smashed potato recipe?â At least some of you are saying, âYes, we do!â So here you go Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken A few tips: Donât over-steam the potatoes or they will fall apart, but donât under-steam or youâll never be able to crush them
potatoes, chicken fat, butter, yellow onion, red pepper flakes, parsley
cooking.nytimes.com
Roasted Carrots With Turmeric and Cumin Recipe
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
carrots, olive oil, thyme leaves, cumin seeds, coriander seeds, butter, turmeric, aleppo pepper, mint
cooking.nytimes.com
Grilled Peaches With Dukkah and Blueberries Recipe
Dukkah It’s an Egyptian blend of nuts, seeds and spices, which you can either buy or make yourself Combine it with a grilled ripe peach for a superlative summer experience, especially with freshly whipped cream and a scattering of blueberries
peaches, dukkah, pistachios, almonds, coriander seeds, cumin seeds, caraway seeds, urfa, sesame seeds, salt, nigella seeds, mint, lemon, marjoram
cooking.nytimes.com
Deep-Fried Borek Recipe
You can make your own feuille de brick, but it’s one of those products, like burgundy wine and saltine crackers, better left to the professional artisans. Alas, even finding it commercially made can be difficult as well, but it is worth the effort to procure. Fortunately, it freezes beautifully, so when you find a source, get more than one package and freeze the extra for future use. Thin as a sheet of tracing paper and as transparent, the dough fries up shatteringly crisp, and makes an incomparable borek Everyone at dinner will ask you how you did it.
dough, halloumi cheese, aleppo pepper, nigella seed, parsley leaves, grape, eggs
cooking.nytimes.com
Warm Hummus Recipe
In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts In the authentic version, a generous amount of melted butter would be drizzled over the top before baking I have substituted a moderate amount of olive oil for the butter.
garlic, chickpeas, cumin seeds, olive oil, lemon juice, sesame tahini, pine nuts, turkish
cooking.nytimes.com
Turkish Shepherdâs Salad Recipe
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it You can buy these spices at Middle Eastern markets or from online retailers like Penzeyâs The recipe is adapted from one in âThe Little Foods of the Mediterranean,â by Clifford A
tomatoes, cucumbers, green pepper, red onion, parsley, dill, mint, sumac, aleppo pepper, lemon juice, olive oil