Onion Relish with Pomegranate Molasses


Preparation info
  • Makes About 2 Cups ; Serves

    4 to 6

    • Difficulty


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.


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


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.