It was late. A group of fellow chefs and I had just finished celebrating after a barbecue cook-off in Austin, Texas. Walking back to my hotel, I stumbled across a kebab truck in a parking lot. And they had the most incredible Adana-style kebabs. This is a conjuring-up of what topped those kebabs, courtesy of my olfactory and gustatory cortices. You have those, too. Pack your life with culinary reference points, and you'll be able to recreate and re-interpret life's great-tasting moments.
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
How to Make It
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.
Cooking Light Mad Delicious
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