Dibs Al-Fleifleh Al-Halabiyeh is red pepper paste made from Aleppo Pepper (a variety of Capsicum annuum). It is prepared in summer (July and August). Dibs Al-Fleifleh Al-Halabiyeh is widely used in Syrian Cuisine especially in Aleppo. it is used in many recipes such as Manaqish as you see in the picture, Kibbeh Naiyeh Bi-Zeit Az-Zeitoun, Itch, Bathenjan Mshattah, Mhammara, Lahm Bi-‘Ajin, and others.
Let’s make Dibs Al-Fleifleh Al-Halabiyeh:
Ka’ek Al-Eid Al-Maleh is a specialty of Aleppo, salty ring cookies seasoned with “mahlab, anise, fennel, and cumin”. This Ka’ek is my favorite, the smell and the taste of it always bring me back to all the beautiful moments in Aleppo. Try it and you will be addicted to it.
Let’s make Ka’ek Al-Eid Al-Maleh:
Trit Bel-Laban is Aleppine dish that uses pieces of fresh flatbread as a foundation upon which various ingredients “yogurt, eggs, meat” are added on top. It can be served as a breakfast or dinner.
Let’s make Trit Bel-Laban:
Bathenjan Mshattah is eggplants stuffed with a mixture of (sauteed onion, red pepper paste, and spices), then covered with tahini sauce and served.
Let’s make Bathenjan Mshattah:
Itch is a different twist on tabbouleh, Armenian origin and known in Aleppine cuisine.
Let’s make Itch:
