Aleppo peppers are wonderful!!!
I use tons. I use it when cooking both Moroccan and Turkish dishes. It is an essential ingredient in Harissa which I use to spice up tomato sauces and is essential when making Merguez sausages. The soup [which I call Ramadan soup, but is really called Harira] must have some, as must the Turkish red Lentil soup Ezogelin Cobras. Add to roasted eggplant dips, hummus, yogurt dips or labna, sprinkle on flatbreads before baking. Add anywhere you want a warm, spicy glow.
I love that it is a warm taste with some interesting heat. I often combine with Urfa peppers to get a full range of floral notes. Urfa peppers may actually be more used in my kitchen than Aleppos.
