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