1 Tomato, Aleppo Pepper & Parsley Dip


Preparation info

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Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About
Preparation: 10 Minutes

Use your end-of-summer glut of tomatoes to create this fresh Turkish tomato dip. The beautiful smoky Aleppo pepper really makes this, but if you can’t get hold of it use 1 teaspoon of crushed red chilli flakes instead.


  • 4 very ripe tomatoes, seeded, roughly chopped
  • 2 teaspoons tomato paste (concentrated purée)
  • 1 small red onion, diced
  • 3 teaspoons sumac
  • 3 teaspoons Aleppo pepper
  • juice of 1 lemon
  • 30 ml (1 fl oz) extra virgin olive oil
  • 2 tablespoons chopped flat-leaf (Italian) parsley
  • 2 tablespoons chopped coriander (cilantro) leaves


Put all of the ingredients in a bowl, season with salt and freshly ground black pepper and toss to combine well. Serve with warm Grilled Flatbread.