← Nouns Cooking · Lebanese & Turkish

Ingredients

• 3 firm ripe tomatoes, seeded and very finely chopped
• 1 small onion, very finely chopped
• 1 green bell pepper, very finely chopped
• 2 hot green chillies, seeded and very finely chopped
• 2 cloves Garlic, crushed
• 20 g Parsley, very finely chopped
• 1 tbsp fresh mint (or 1 tsp dried), chopped
• 1 tbsp Turkish pepper paste (biber salçası)
• 2 tbsp Pomegranate molasses
• ½ Lemon, juiced
• 2 tbsp extra-virgin olive oil
• 1 tsp Pul biber (Aleppo-style pepper flakes)
• 1 tsp Sumac
• ½ tsp Salt
• 2 tbsp Walnuts, finely chopped (optional)

Method

1. Chop the tomatoes, onion, peppers and chillies by hand as finely as you can, almost to a paste. Tip the tomatoes into a sieve for a few minutes to drain off excess juice.
2. Rub the onion with the sumac and a pinch of salt to soften its bite.
3. In a bowl, whisk the pepper paste, pomegranate molasses, lemon juice, oil, pul biber and salt. Stir in the chopped vegetables, onion, garlic and herbs.
4. Taste and balance with more lemon, pomegranate molasses or pul biber. Rest for 10 min, then top with walnuts (if using) and serve with bread or kebabs.

Tips

• Use a sharp knife rather than a food processor, which turns it watery.
• It keeps for a day in the fridge; drain and re-season before serving.

Sources

Written in our own words after cross-checking these recipes:

The Mediterranean Dish Unicorns in the Kitchen Falasteeni Foodie