French fries, Aleppo-style


fries from Aleppo

To say that Aleppo’s cuisine is famous in the Middle-East would be stating the obvious. In fact, one of Lebanon’s premier chef, Mrs.  Marlene Mattar, has recently published a cookbook devoted to the cuisine of this wonderful city, Maedat Marlene men Halab.

This recipe for French fries, Aleppo-style, is one of many I tried from her book. It combines Aleppo flavors with the straight-forward French fries and is, of course, delicious.


  • 2 lbs potatoes
  • oil for frying
  • Sauce: 1 tbsp mashed garlic (4 cloves)
  • 5 Tbsp olive oil
  • 1 Tbsp ground coriander
  • 1 tsp cinnamon
  • 1 Tbsp red pepper paste (mild)
  • 2 Tbsp fresh lemon juice
  • salt, to taste
  • 1/2 tsp of paprika or chili powder
  • parsley to garnish (optional)
  1.  Peel the potatoes and cut in matchsticks-size. 
  2. Prepare the sauce: Heat the olive oil in a small skillet and add the coriander, cinnamon, mashed garlic and the red pepper paste and lemon juice. Stir to combine and set aside. (This step can be prepared a day ahead).
  3. Dry the potatoes thoroughly with paper napkins; het the oil to 375F and fry the potatoes till golden. Remove the french fries and drain. Place the fries over the sauce and stir gently to combine. Sprinkle with paprika or chili powder and garnish with parsley. Serve warm or at room temperature. Aleppo fries

Deir el-Qamar

Deir el-Qamar (Convent of the moon),  former capital of Mount-Lebanon,  offers many historic landmarks and is nestled in the Chouf Mountains, South-East of Beirut by 30 miles.

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  1. Posted January 23, 2013 at 8:57 am | Permalink

    What afantastic flavors! Those fries are far from being bland.



  2. Lizzie
    Posted January 23, 2013 at 10:20 am | Permalink

    These look delicious! I am definitely going to try them. Thanks for sharing Joumana.

  3. Posted January 23, 2013 at 5:17 pm | Permalink

    These are great! I love the idea of a bit of heat with potatoes. I bet they would be nice with sour cream or labneh.

  4. Posted January 23, 2013 at 10:19 pm | Permalink

    Ooo – those are super flavorful fries!!

  5. Posted January 24, 2013 at 3:26 am | Permalink

    These sound very flavorful and I love the color – I guess I could bake these in the oven?

  6. Posted January 24, 2013 at 3:54 am | Permalink

    These look absolutely delicious! Yum!

  7. Joumana
    Posted January 24, 2013 at 5:45 am | Permalink

    @Needful things: Sure, why not? I would use the olive oil though.

    @Paula: Yes, Aleppo is in Syria and you are right a lot of dishes that originated in Aleppo or Syria have been totally adopted in Lebanon and vice-versa. In fact, the lentil dish I posted about a couple of days ago is most likely from Damascus. The Lebanese have a different version with rice onion and garlic.

  8. Posted January 24, 2013 at 9:29 am | Permalink

    Aleppo is Syria, is not it? The flavors of Lebanon mingle with the Syrians, resulting in a feast for the palate. My grandfather is from Homs, but most of his recipes were Lebanese!! He used to make these potatoes. I miss him. In a good way…
    Have a great weekend.

  9. Posted January 24, 2013 at 3:09 pm | Permalink

    De belles frites bien dorées et superbement épicées moi j’en veux….

  10. Posted January 24, 2013 at 8:07 pm | Permalink

    Love it. Looks spicy and delicious.

  11. Posted January 25, 2013 at 9:15 am | Permalink

    Oh my…..I would eat a whole sack full of these lovelies. Such a beautiful color too!

  12. Posted January 27, 2013 at 4:55 pm | Permalink

    Those wouldn’t last long in this house – they look delicious! Love the color from the pepper.

  13. Posted February 15, 2013 at 8:53 pm | Permalink

    Can’t wait to try this.

  14. Posted August 9, 2014 at 10:53 am | Permalink

    I every time spent my half an hour to read this blog’s articles everyday
    along with a mug oof coffee.

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