Adapted from Musa Dağdeviren, as presented at the 2008 World of Flavors Conference.
A pungent, aromatic salad/condiment, this is an ideal accompaniment to grilled fish, meat, and poultry. I also love it with steamed potatoes and cauliflower.
Serves 6 to 8
• 3½ ounces fresh wild thyme or savory sprigs, finely chopped
• 1 medium onion, finely chopped
• 4 scallions, finely chopped
• 1 bunch flat-leaf parsley, finely chopped
• 1 fresh red pepper (like peperoncini) finely chopped
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons pomegranate molasses
• 1 pinch salt
• ground chile pepper, to taste
Mix the finely chopped thyme, onion, scallions, parsley, and red pepper. In another bowl, whisk the olive oil, salt, chile pepper, and pomegranate molasses. Pour over the thyme mixture and serve.
To read Aglaia's article about the Turkish chef Musa Dağdeviren, click here.
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