Turkish chili flakes (pul biber, Aleppo pepper)

pul biber / Aleppo pepper

Flavor and role

Turkish and Syrian chili made from semi-dried red peppers tossed with oil and salt and coarsely crushed; medium heat with a fruity aroma and moist texture.

Typical dishes and uses

Menemen, çılbır (Turkish poached eggs with yogurt), kebabs, muhammara, finishing soups. In this book: menemen and Turkish yogurt pasta.

Substitutes

1 tsp pul biber = 1 tsp coarse Korean chili flakes (gochugaru), or ¾ tsp paprika + ¼ tsp red chili flakes.

Storage

Light and heat quickly dull the colour and aroma. Sealed and refrigerated or frozen, it keeps its bright colour and aroma for about 1 year.

Main countries

Türkiye · SY

Used in this book

Turkish Yogurt Pasta (Yalancı Mantı)Izgara köfteLahmacunMercimek Çorbası (Turkish Red Lentil Soup)Baba ganoush eggplant boatsSlow-Simmered Ful with Tahini and Garlic TashaMarinated-feta horiatiki with tomato-water dressingWhipped feta horiatiki toastHarira Chickpea Toast with Lemon YogurtCrispy Chickpea Hummus Toast with Jammy Eggİmam Bayıldı Parmigiana (Turkish x Italian)İmam Bayıldı Feta Galette with Chilli Honeyİskender köfteSmash köfte burgerCrispy lahmacun bulgur bowlBrown Butter Pul Biber MenemenMenemen Egg BoatsLokanta-Style Velvet Lentil Soup with CroutonsLentil Soup Shakshuka with Garlic Yogurt & Chili ButterMisir Wat Lentil Toast with Jammy EggCrispy Moussaka BowlHot Spanakopita Dip with Sesame Phyllo CrispsBaked Beef Yalancı Mantı with Brown Chili ButterTurkish Pasta Chips with Chili Butter Yogurt Dip

Updated 2026-10-10