Turkish Sumac Onions Recipe
Turkish sumac onions 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.
Servings: 4 servings
- 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.
Calories: 68kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 601mg | Potassium: 212mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1420IU | Vitamin C: 38mg | Calcium: 43mg | Iron: 1mg