Turkish Style Tomato Dip

(Acili Ezme)

3 tomatoes, discard the seeds, very finely chopped
1/2 red or white onion, very finely chopped
1 cup parsley, very finely chopped
2 tbsp extra virgin olive oil
1 tsp pomegranate paste or Granadine syrup
2-3 tbsp lemon juice
1 tsp cayenne pepper, crushed
1 tsp sumac
Salt

Crush the onion with sumac and salt with your hands. Mix all the ingredients in a service bowl. Put aside for at least an hour (tastes better this way), then serve with any kind of Kebab.

Sumac comes from the berries of a wild bush which grows in the Mediterranean. The berries are dried and crushed to form purple-red powder. The flavour is sour and fruity. It's mostly used with Kebabs, preferred to lemon for sourness.