Yield: 1 servings
Measure | Ingredient |
---|---|
1 medium | White onion thinly sliced; lengthwise |
½ \N | Neduyn red bell pepper; stemmed, seeded and thinly sliced |
¼ 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 |
\N \N | Salt to taste |
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@...> on Jun 23, 1999, converted by MM_Buster v2.0l.