If you are as fortunate as we to have a great Middle Eastern market down the street, try this one with grilled meat, especially lamb or chicken. It is from _The Barbecue Bible_ by Steve Raichlen, Workman, NY, 1998, pp.441-442. Combine the ingredients in an attractive bowl. Mix with your hands or a wooden spoon. (Mixing with your hands helps soften the onions.) Let stand 5-10 minutes, then taste, adding salt as needed. Serve immediately. My non c-h wife found 1 tablespoon of Aleppo pepper a bit much. I find that Aleppo pepper is not like most Western chile powders in that it has a fair amount of oil left in it ( I bought it in bulk and put the lable from the package in the jar; then I discovered the oil on the label.) Enoy! Its super easy to make, and the taste of pomegranate molasses is heavenly! Posted to CHILE-HEADS DIGEST by Ron Hay
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|Serving Size: 1 Serving (14g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 160.2mg||6 %|
|Potassium 205mg||5 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.5g|
|Protein 0g||0 %|
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Calories per serving: 41
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