Turkish sumac onions are read in 10 minutes and are the perfect addition to many dishes. Crispy red onions marinated with lemon juice, sumac and herbs add a lot of bright flavor to any dish.
If you love Turkish recipes, today's red onion salad is for you! You can enjoy these crispy marinated onions with in sandwiches, on salads or with grilled meat. Just like ezme, gavurdagi (Turkish tomato salad with walnuts) and piyaz (Turkish white bean salad), this marinated onion recipe is easy yet packed with tons of flavor.
Why you'll love this recipe
- The recipe calls for just a handful of ingredients that you probably already have.
- It's ready in only 5 minutes, there is no cooking involved.
- It keeps well in the fridge for a few days, therefore you can make it ahead of time.
- Sumac onions are incredibly flavorful and make a delicious condiment for kebabs and other dishes.
Ingredients and substitutions
- Red onion: Raw red onions have better flavor compared to the white ones. However, you can also white or yellow onions.
- Sumac: This is the main ingredient in this salad. Sumac has a tart, lemon-like flavor and it's usually dark red in color.
- Parsley: Freshly chopped parsley add great flavor to this dish.
- Lemon: For bright flavor and freshness.
- Olive oil: Extra virgin olive oil works best in this recipe.
- Seasoning: You need salt, black pepper and Aleppo pepper or Urfa pepper.
Do this if the onions are too strong
If you find the red onions to be too strong for your taste, soak them in cold water for 10 to 20 minutes after slicing. Then rinse and place them in a bowl and proceed with the recipe to make this red onion salad with sumac and parsley.
How to make sumac onions
- Peel the onions and slice them thinly crosswise or lengthwise. Place them in a bowl and make sure the onion slices are not stuck to each other.
- Add the chopped parsley, sumac, lemon juice, olive oil, salt, pepper and Aleppo pepper to the onion. Stir well to combine.
- You can serve it immediately or cover it and refrigerate for 30 minutes before serving it as a condiment or topping alongside kebabs, chicken or sandwiches.
You can add other ingredients such as pomegranate molasses or chopped fresh mint for more flavor.
There are so many ways to use up sumac onions. From topping lahmacun and kofta kebab to stuffing it into sandwiches such as falafel, shawarma or gyro, however you use these marinated onions, it's going to be delicious.
I personally love serving them alongside grilling recipes such as spatchcock chicken, shish kebab and grilled zaatar chicken. It adds just that bright and fun zing that any summer day grilled meat needs!
Frequently asked questions
You can keep these in an airtight container in the refrigerator for up to 3 days.
Yes, you can make this recipe a few hours in advance and serve when the main dish is ready.
Sumac has a special and unique sour flavor and color and cannot be substituted by any other spice.
Yes, you can use white or yellow onion for this recipe as well.
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Turkish Sumac Onions Recipe
- 2 red onions thinly sliced
- 1 cup parsley chopped
- 2 tsp sumac
- 1 lemon juice of
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon Aleppo pepper
- Peel the onions and slice them thinly crosswise or lengthwise. Place them in a bowl and make sure the onion slices are not sticking to each other. If they are, separate them using your hands or a fork.
- Add the chopped parsley, sumac, lemon juice, olive oil, salt, pepper and Aleppo pepper to the onion. Mix well to combine.
- Serve it immediately or cover and refrigerate for 30 minutes before serving it as a condiment or topping alongside kebabs, chicken or sandwiches.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.
- You can add 1 to 2 tablespoons of pomegranate molasses and some fresh mint if desired.
- Serve it with gilled dishes such as shish kabob and spatchcock chicken or with dishes like kofta kebab and chicken shawarma. You can also add it to sandwiches such as falafel or gyro.
- You can use white or yellow onion instead of red onion. If the onion is too strong in flavor for your preference, soak the slices in cold water for 20 minutes, then rinse and let it dry for a few minutes before continuing with the recipe.