Aleppo blend mixture is used for grilled and roasted chicken and lamb, and for preparing köfte and kibbeh.
- 1 tbsp black peppercorns
- 1 tbsp allspice berries
- seeds from 5 green cardamom pods
- 1⁄2 nutmeg
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp ground cinnamon
- 1 tbsp Turkish or Aleppo red chili flakes (or paprika)
- 1 tsp sumac
Directions: grind all the whole spices and mix with the cinnamon, chili flakes, and sumac. Store in an airtight jar or in a plastic bag in the freezer for 2–3 months.