[CH] Great Turkish relish with bbq!
Ron Hay (ronhay@pacbell.net)
Wed, 23 Jun 1999 07:51:54 -0700
Hi, Chile-headers,
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.
1 medium white onion thinly sliced, lengthwise
1/2 neduyn red bell pepper, stemmed, seeded and thinly sliced
1/4 cup coarsely chopped Italian (flat-leaf) parsley
1 tablespoon Aleppo pepper flakes or sweet or hot paprika
1 tablespoon ground sumac, or 2 teaspoons fresh lemon juice
1 tablespoon pomegranate molasses
salt to taste
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!
Ron Hay,
Van Nuys, CA