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Serves: 4
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TURKEY
This tangy relish turns up in one form or another at kebab houses and private homes throughout Turkey. A simple version might consist solely of parsley and sliced onions. Here’s a more elaborate relish-flavored with sumac, Aleppo peppers, and pomegranate molasses. I first sampled it at the home of Turkish cooking authority Ayfer Unsal. The unfamiliar ingredients can be purchased at Middle and Near Eastern markets (not to mention at many gourmet shops) or ordered from one of the mail-order sources listed at the end of this book.
_ onion, medium white, thinly sliced lengthwise
___ red bell pepper, medium, stemmed, seeded and thinly sliced
___ c parsley, coarsely chopped Italian (flat-leaf)
_ tbs Aleppo pepper flakes or sweet or hot paprika
_ tbs sumac, , ground or 2 teaspoons fresh lemon juice
_ tbs pomegranate, molasses (see recipe under "Ground Meat, Burgers and Sausages")
Salt, to taste
Combine the onion, bell pepper, parsley, pepper flakes, sumac powder, and Pome- granate Molasses in an attractive bowl. Mix well with your hands or a wooden spoon. (Mixing with your hands helps soften the onions.) Let stand 5 to 10 minutes, then taste, adding salt as needed. Serve immediately.
Makes about 2 cups; enough to serve 4 to 6
Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.
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