Sumac Onion
Thinly sliced red onions tossed with sumac, lemon, olive oil, and parsley. Pairs beautifully with wraps, grilled dishes, or bowls.
Servings: 4
Ingredients:
- 1 red onion, medium, julienned
- 1 tbsp sumac
- ½ lemon, juice
- 1 tbsp olive oil
- 2 tbsp parsley, finely chopped
- Salt, to taste
Method:
Start Cooking- Slice the onion: Use a sharp knife or mandoline to cut into paper-thin half-moons.
- Optional soak: If raw onions feel too sharp, soak in cold water for 10–20 minutes. Drain and pat dry.
- Scrunch (crucial step): Place onions in a bowl with salt and sumac. Gently massage with your hands for 1–2 minutes until softened and lightly pink.
- Mix & marinate: Add parsley, lemon juice, and olive oil. Toss well to combine.
- Rest: Let sit 15–30 minutes so flavors meld before serving. Bon appétit.
Kitchen Tools:
Notes:
From the kitchen
- If you find raw onions too sharp, soak the slices in cold water for 10–20 minutes, then drain and pat dry.
- You can use any onion, but red onions are preferred for their mild flavor, vibrant color, and antioxidant benefits, especially when served raw.
- Adjust the sumac, olive oil, lemon juice, and salt to suit your taste or diet.
- A pinch of chili flakes for heat.
- A splash of pomegranate molasses for depth.
- A few sliced cucumbers for crunch.
- Perfect with wraps, grilled chicken, kebabs, rice bowls, or tucked into warm pita.
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Nutrition:
Calories: 47 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 3 g | Sodium: 3 mg | Potassium: 70 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 172 IU | Vitamin C: 12 mg | Calcium: 13 mg | Iron: 0.3 mg
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