Yield: 1 servings
|1 medium||White onion thinly sliced; lengthwise|
|½||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|
|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.