Little Aleppo

Prep time: 15 minutes
Extra time: 1 hour
Total time: 1 hour 15 minutes
Courses: Salads
Time category: 60 minutes
Servings: 4 persons


  • Mandolin


  • 1 cup (250ml) freshly squeezed orange juice (2 to 3 oranges)
  • 1 tsp orange blossom water
  • 1 1/2 tsp natural cane sugar
  • 1 tsp sea salt (voir la note 1 ci-dessous)
  • 1 cup (250ml) finely sliced red onions
  • 3/4 cup (180ml) tasty olive oil (lebanese oil, for tajine…)
  • 2 tbs Aleppo peppers (see note below)
  • 2 bunches chopped parsley

Finishing touches

  • pistachios
  • chopped walnuts


  • In a bowl, mix orange juice, orange blossom water, cane sugar and salt.
  • Add onion slices and marinate for at least an hour.
  • Strain onions and keep juice aside in a bowl. Place onions in a large bowl and add parsley.
  • Whisk marinade juice while slowly pouring olive oil. Season with Aleppo pepper. Add salt to taste. Mix.
  • Pour dressing over onions and parsley, and gently toss.
  • Garnish with pistachios and chopped nuts.


Aleppo peppers are used all over the middle eat. It is lightly hot (ranking a 3 on the Scoville scale, measuring pepper heat. Just to compare, cayenne peppers are a 6). The Aleppo is also sweet and fruity. It is more humid than other chillies. You can replace it with chilly flakes in a little bit of sugar and water, or sweet oil, and for this particular recipe, a little bit of orange zest.
Enjoy your meal!