Relish
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Credit: Bora Özkök, Cultural Folk Tours International, San Diego, Calif.
The National Culinary Review, November 2003
Ingredients
1 red onion, cut in paper-thin slices
Flat-leaf parsley, as desired
1/2 teaspoon sumac
Instructions
Method: Mix onion slices with parsley and sumac. Serve with kebabs.
Yield
2 servings
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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