| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Turkish |
|
1 |
servings |
INGREDIENTS
| 1 |
md |
White onion thinly sliced; lengthwise |
| 1/2 |
|
Neduyn red bell pepper; stemmed, seeded and thinly sliced |
| 1/4 |
c |
Coarsely chopped Italian; (flat-leaf) parsley |
| 1 |
tb |
Aleppo pepper flakes or sweet or hot paprika |
| 1 |
tb |
Ground sumac; or 2 teaspoons fresh lemon juice |
| 1 |
tb |
Pomegranate molasses |
|
|
Salt to taste |
INSTRUCTIONS
If you are as fortunate as we to have a great Middle Eastern market down
the street, try this one with grilled meat, especially lamb or chicken. It
is from _The Barbecue Bible_ by Steve Raichlen, Workman, NY, 1998,
pp.441-442.
Combine the ingredients in an attractive bowl. Mix with your hands or a
wooden spoon. (Mixing with your hands helps soften the onions.) Let stand
5-10 minutes, then taste, adding salt as needed. Serve immediately.
My non c-h wife found 1 tablespoon of Aleppo pepper a bit much. I find that
Aleppo pepper is not like most Western chile powders in that it has a fair
amount of oil left in it ( I bought it in bulk and put the lable from the
package in the jar; then I discovered the oil on the label.)
Enoy! It's super easy to make, and the taste of pomegranate molasses is
heavenly!
Posted to CHILE-HEADS DIGEST by Ron Hay <ronhay@pacbell.net> on Jun 23,
1999, converted by MM_Buster v2.0l.
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