Made from a variety of chile pepper that’s native to southern Turkey, near the Syrian city of Aleppo, dried Aleppo chile flakes have a bright flavor, subtle fruitiness, notes of mint (and many say cumin), and a mild heat that quickly dissipates on the palate. You can order the spice online or purchase it in brick-and-mortar specialty shops. Otherwise, substituting sweet paprika and a pinch of cayenne pepper is your best bet. This dressing is creamy and rich, thanks to the almonds puréed into the mixture. To get the best flavor out of the almonds, make sure to toast them until they’re dark golden brown and very aromatic.
MAKES ABOUT 2/3 CUP [160 ML]
1 Tbsp slivered almonds
2 Tbsp fresh lemon juice
Kosher salt
Freshly ground black pepper
11/2 Tbsp water
11/2 tsp honey
1 small garlic clove, germ removed (see page 13), chopped
1/2 tsp Aleppo chile flakes
1/3 cup [80 ml] extra-virgin olive oil
In a small skillet over medium heat, toast the almonds, stirring frequently, until deeply browned and richly fragrant, 8 to 10 minutes. Transfer to a small plate and let cool completely.
In the beaker of an immersion blender, combine the toasted almonds, lemon juice, 1/2 tsp salt, 1/8 tsp black pepper, and water. Let stand to allow the almonds to soften slightly, about 10 minutes.
Add the honey, garlic, Aleppo chile flakes, and olive oil to the beaker and purée until the dressing is smooth and has the consistency of drinkable yogurt. Let stand to allow the flavors to meld, about 15 minutes. Taste and adjust seasoning with additional salt and black pepper, if necessary. Briskly stir to recombine just before using.
