Onion Relish with Pomegranate Molasses

Name: Onion Relish with Pomegranate Molasses
Yield: Makes About 2 Cups; Serves 4 to 6
Cuisine: Turkey
Ingredients: 1 medium-size white onion, thinly sliced lengthwise; 1 tablespoon Aleppo pepper flakes or sweet or hot paprika; ¼ cup coarsely chopped flat-leaf parsley; 1 medium-size red (bell) pepper, cored, seeded, and thinly sliced; 1 tablespoon Pomegranate Molasses Salt; 1 tablespoon ground sumac (see box), or 2 teaspoons fresh lemon juice

Turkey

Preparation info

Makes About 2 Cups ; Serves
4 to 6

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

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 pepper, and pomegranate molasses. I first sampled it at the home of Turkish cooking authority Ayfer Unsal.

Ingredients

1 medium-size white onion, thinly sliced lengthwise
1 medium-size red (bell) pepper, cored, seeded, and thinly sliced
¼ cup

Asia
Turkey
Side dish
Gluten-free
Vegan
Spicy
Mediterranean

Method

Place the onion, bell pepper, parsley, pepper flakes, sumac powder, and Pomegranate Molasses in an attractive bowl and mix them together well with your hands or a wooden spoon (mixing with your hands helps soften the onions). Let the relish stand 5 to 10 minutes, then season with salt to taste. Serve at once.