on Mar 15, 2021, Updated Dec 12, 2023 Try Onion Marmalade, Crispy Fried Onions, or Sirka Pyaz for some onion-based side dish recipes. While the sumac adds a subtle lemon flavor to this quick pickled sumac onion salad, red wine vinegar and olive oil soften the onions and settle down their raw flavor. In Turkey, this raw onion salad is a must on the side with meat and chicken dishes, and believe me, just munching on these crunchy onions with a bite of that delicious meat makes it even better. Maybe serve it with your favorite kebabs, just like they do in Turkish cafes and restaurants. This salad is vegan and gluten-free too. Apart from having a nice tangy flavor, sumac has antimicrobial, antioxidant, and anti-inflammatory properties. Sumac – Sumac is the key ingredient in this red onion salad. Parsley – Add fresh parsley for a refreshing taste and a nice hint of green color to the salad. You can also add mint or cilantro if you do not get your hands on fresh parsley. Lemon Juice – Use only freshly squeezed lemon juice for the best taste. EVO Oil and Vinegar – Extra virgin olive oil and red wine vinegar soften the onions and add a beautiful flavor. The tangy flavor of the red wine vinegar complements the taste of sumac. Salt and Sugar – Season the Turkish onion salad with salt and sugar to make it even yummier. If you want to make these marinated onions spicy, add some cayenne or red pepper flakes. Wash the parsley and chop it finely. Mix 2 cups of sliced onions and 2 tablespoon of chopped parsley in a bowl.
2 tablespoon extra virgin olive oil 2 tablespoon freshly squeezed lemon juice 2 tablespoon red wine vinegar 2 tablespoon sumac ½ teaspoon salt ½ teaspoon sugar
Refrigerate the onions for at least one hour before serving to bring the flavors together. Sumac loses its flavor if kept for a long time. Store it in the refrigerator and use it within 6 months. Some people also add a little pomegranate molasses to sumac onions. Check out my recipe for Pomegranate Molasses, and use a teaspoon or two in this quick pickle. The taste of onions mellows down when marinated in oil and acidic ingredients.
