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Categories:Viewed: 58 - Published at: 8 years ago
Ingredients
- 1/4 cup fresh quick chiffonade flat-leaf parsley
- 2 tablespoons fresh quick chiffonade mint
- 1/2 teaspoon ground sumac
- 1/4 teaspoon marash pepper
- 1/4 cup olive oil
- 1 tablespoon raisin vinegar
- 1/16 teaspoon kosher salt
Method
- Combine the parsley, the mint, the sumac, and the marash pepper in a small bowl with the olive oil. Toss.
- Just prior to serving, add the raisin vinegar and fold. If you add it too early, it will discolor the herbs and make the sumac look muddy.
- Season with salt, and serve with Adana-Inspired Turkey-Lamb Kebabs or simply grilled anything.
