Ingredients
2 tablespoons Aleppo pepper
1 1/2 tablespoons dried Greek oregano, crumbled
1 tablespoon fennel seeds, toasted and crushed
1 tablespoon crushed dried orange peel
1 1/2 teaspoons dried mint, crumbled
1 1/2 teaspoons dried basil, crumbled
1 cup fresh bread crumbs
1/3 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 clove garlic, minced
Preparation
Place Aleppo pepper, oregano, fennel seeds, orange peel, mint, and basil in a mortar. Combine ingredients using a pestle. Measure out 3 tablespoons and set aside. The remaining spice mixture is the hot-pepper mix.
In a medium bowl, combine breadcrumbs, olive oil, parsley, and garlic. Stir in reserved 3 tablespoons hot pepper mix until mixture resembles wet sand. If it does not, add more olive oil, 1/2 teaspoon at a time. This is the pepper-breadcrumb mix.
