Aleppo Pepper Rubbed Fennel

by Edward Daniel
Caption of Fennel Rubbed Pepper. Image by Edward Daniel (c).

Aleppo Pepper Rubbed Fennel is a spicy hot favourite of mine – I use fiery Aleppo pepper or pul biber which gives this dish somewhat of a kick.  It is great to serve during the Summer. I love how the garlic, marjoram, parsley and coriander seeds just enhance this dish.  Definitely, not for the faint hearted.

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Caption of Fennel Rubbed Pepper. Image by Edward Daniel (c).

Pepper Rubbed Fennel

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 fennel bulbs
  • Rub
  • 2tbs Aleppo pepper/Pul biber
  • 4tbs thyme
  • 2tbs olive oil
  • Sauce
  • 200ml white wine
  • 50ml olive oil
  • ½ lime, juice
  • 200g small plum tomatoes
  • Small bunch of parsley, chopped
  • 1tbs coriander seeds
  • Pinch of salt and pepper
  • 4 cloves of garlic, chopped
  • Garnish
  • Yogurt


  1. Preheat the oven to gas mark 180 degrees Celsius (or 160 degrees Celsius if fan oven).
  2. Make the rub, by putting together Aleppo pepper, thyme and 2tbs oil in a bowl.
  3. Slice the fennel bulbs through the centre. Rub the Aleppo mixture into the fleshy side of the fennel bulb.  Lay in a baking tray.
  4. Make the sauce by combining the wine, the remaining oil, juice, parsley, garlic, coriander seeds and salt and pepper.
  5. Drizzle the sauce all over the fennel.
  6. Roast in the oven for 30 minutes.


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