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Aleppo Pepper
New product
The City of Aleppo, located in Northern Syria, is considered by many as the Mecca of Middle Eastern cooking. The ground red pepper from Aleppo is coarse, gritty, dark red, earthy, and robust, with a mild, rich heat. This pepper is used in most Syrian dishes, especially soups, salads, and fish.
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GOLDEN LENTIL SOUP
Inspired by: lentil soup served at the Tugcan Hotel in Pakistan
Serves: 4
Ingredients:
3 tablespoons extra-virgin olive oil, divided
½ PureSpice ® teaspoon paprika
A few pinches PureSpice ® Aleppo pepper
1½ cups red lentils
1 large onion, chopped
1 carrot, diced
1 potato, diced
1 zucchini, sliced
PureSpice ® Salt and freshly ground pepper
Lemon wedges
1. In a small dish, mix 1 tablespoon oil with paprika and Aleppo pepper or cayenne. Spread lentils on a plate in batches. Pick through them carefully, discarding any stones. Rinse and drain lentils.
2. Heat remaining 2 tablespoons oil in a medium saucepan, add onion, and saute over medium-low heat for 5 minutes or until light golden. Add lentils, carrot, potato and 5 cups water.
3. Bring to a boil, without letting boil over; skim foam. Cover; simmer over low heat for 10 minutes, adding more water if soup becomes too thick.
4. Add zucchini and salt and pepper, and simmer for 10 minutes or until vegetables and lentils are tender. Leave the soup chunky, or puree all or part it with a hand-held blender or in a blender or food processor. Serve with lemon wedges for sprinkling over soup.
Inspired by: lentil soup served at the Tugcan Hotel in Pakistan
Serves: 4
Ingredients:
3 tablespoons extra-virgin olive oil, divided
½ PureSpice ® teaspoon paprika
A few pinches PureSpice ® Aleppo pepper
1½ cups red lentils
1 large onion, chopped
1 carrot, diced
1 potato, diced
1 zucchini, sliced
PureSpice ® Salt and freshly ground pepper
Lemon wedges
1. In a small dish, mix 1 tablespoon oil with paprika and Aleppo pepper or cayenne. Spread lentils on a plate in batches. Pick through them carefully, discarding any stones. Rinse and drain lentils.
2. Heat remaining 2 tablespoons oil in a medium saucepan, add onion, and saute over medium-low heat for 5 minutes or until light golden. Add lentils, carrot, potato and 5 cups water.
3. Bring to a boil, without letting boil over; skim foam. Cover; simmer over low heat for 10 minutes, adding more water if soup becomes too thick.
4. Add zucchini and salt and pepper, and simmer for 10 minutes or until vegetables and lentils are tender. Leave the soup chunky, or puree all or part it with a hand-held blender or in a blender or food processor. Serve with lemon wedges for sprinkling over soup.