Parsley-Onion Condiment
Here’s a “Why didn’t I think of that?” concoction that’s added to many plates—and sometimes simply set on the table as a condiment—throughout the Middle East. Fresh and delicious, it’s often made with mint instead of parsley or shallot in place of onion. Serve with any grilled meat, but especially Kofte (page 355).
Recipe information
Yield
makes about 1 cup
Ingredients
1 large white onion, finely chopped
Salt to taste
1/2 cup chopped fresh parsley leaves
Preparation
Step 1
Sprinkle the chopped onion liberally with salt and toss in a strainer. Put the strainer over a bowl or the sink and let sit for at least 30 minutes, preferably a bit longer.
Step 2
Rinse the onion under cold running water and combine with the parsley. Taste and add salt if necessary. Serve immediately or within several hours; do not refrigerate.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
