If you own any Middle Eastern cookbooks, you’ve likely come across Aleppo pepper in the ingredient list. Stir (or crack) in the eggs and cook, stirring, until the mixture has firmed up slightly, but not entirely. Therefore, if you have an intolerance to chili or ingredients with high heat, I encourage you to select one of the milder Aleppo pepper substitutes.

The Best Aleppo Pepper Substitute (+ More Alternatives)

Aleppo pepper measures about 10,000 Scoville heat units, while jalapeno peppers have a heat level of 2,500 to 8,000 Scoville heat units. Recipes most often refer to Aleppo peppers in their dried form (which is what this post is also about). It has a sweet red pepper flavour and a smoky taste, but it is less spicy than Aleppo pepper with a finer texture.Spice up your halloumi – make criss cross marks over the top of your that go about half way through its thickness, drizzle with oil and grill until brown. The late Jeremy Round cautions readers of his book The Independent Cook not to even consider making this dish with tinned tomatoes, though in fact López-Alt and Basan both allow them as a substitute for the fresh kind. Producers sun-dry, deseed, and crush the peppers into coarse flakes, usually mixing them with oil and salt before packaging. Being good Guardian readers, I’m sure you’re all familiar with shakshuka – the north African egg dish that first conquered Israel, and then brunch menus around the world (with a little help from one Yotam Ottolenghi), but you may be less familiar with the (arguably superior) Turkish version, menemen, for which the eggs tend to be stirred into the sauce, rather than simply cooked on top. It is now more readily available as the rest of the world has discovered how delicious this pepper is when added to a variety of recipes, from egg dishes, meat braises, avocado toast, and grilled vegetables.

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A spritz of lemon over the top and you have a deeply flavourful, golden-hued meal in less than 10 minutes that you can serve with a crunchy baguette. Urfa biber (also known as isot pepper, / ɪ ˈ s oʊ t/) is a dried Turkish chili pepper of the type Capsicum annuum cultivated in the Urfa region of Turkey. The Aleppo pepper, also known as a Halaby pepper, is a variety of chilli pepper (more about Capsicum annuum on Wikipedia) named after the Syrian city of Aleppo.

As its name suggests Aleppo pul biber originates in Syria, though most of the market supply currently comes from Turkey, which shares a similar climate, suited to chilli pepper cultivation. Pul biber (made from Aleppo pepper flakes) is the best substitute for hot gochugaru, and Indian chilli powder ( Kashmiri chilli powder) is best for mild gochugaru. Meanwhile, crack and beat the eggs, unless you’d prefer to keep the two parts separate, in which case crack them whole into the pan and stir them only a little to break the yolks without scrambling them. The combination of creamy avocado or runny egg yolk, toasty bread, and a hint of heat will take your breakfast to the next level. Aleppo pepper is often referred to as an Arabic spice, although it also appears a lot in the Mediterranean region.