4 to 6
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.
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.