Sumac Onions is a quick and easy Turkish side dish made with thinly sliced red onions, parsley, chili flakes, salt, and plenty of sumac. The onions turn a deep pink color as you mix them, while the sumac adds a tart, lemony flavor that works beautifully with rich food.
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You only need a few basic ingredients and around 10 minutes to make this Turkish-style red onion salad. You can serve them straight away, but I usually leave them for 10 to 15 minutes so the onions soften slightly and the sumac has time to settle into them. I often make them a few hours before dinner and keep them in the refrigerator until I am ready to serve.
They are especially good with Urfa Kebab, Chicken Doner Kebab, and mezes, as the sharp onion and sumac cut through the meat nicely. I often make extra, then use the leftovers in wraps, sandwiches, or simple lunches over the next couple of days.
What Are Sumac Onions?
Sumac Onions are a Turkish red onion salad usually served with kebabs, lahmacun, dürüm wraps, and warm lavash bread. The sharp onion and tangy sumac work especially well with grilled meat.
They are also called Turkish Red Onion Salad, Turkish Sumac Onions, Kebab Shop Onions, or Sumac Onion Salad. Unlike pickled onions, they are not made with vinegar and do not need hours of soaking.
The onions are simply mixed with sumac, salt, parsley, and chili flakes. After a short rest, they become a little softer and milder while still keeping their crunch.
What Is Sumac?
Sumac is a deep red spice made from dried berries. It has a tart flavor that is often compared to lemon, but it is softer and less sharp than fresh lemon juice.
It is used widely in Turkish, Middle Eastern, and Mediterranean cooking. Sumac works especially well with Stuffed Dried Eggplant, Cig Kofte, Persian Shirazi Salad, and Musakhan.
Fresh sumac makes a big difference in this recipe. A good packet should smell lightly fruity and tart when you open it. Old sumac can taste flat and dusty, so it is worth replacing if yours has been sitting in the pantry for years.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Red onions - Red onions are the best choice for Sumac Onions. They are usually milder than white or yellow onions, and they turn a beautiful pinkish purple color when mixed with sumac.
- Sumac - Sumac gives the onions their tart flavor and deep color. It is the main seasoning in this recipe, so use fresh sumac for the best result.
- Parsley - Fresh parsley adds color and a clean, herby flavor. Flat leaf parsley is my first choice, but curly parsley works too.
- Flaked chili or pul biber - Chili flakes add a little warmth without making the salad spicy. Turkish pul biber works very well here, but regular red pepper flakes are fine too. Leave the chili out if you prefer a milder salad.
- Salt - Salt helps soften the onions slightly and brings the flavors together.
How to Make Sumac Onions
Cut the red onion in half and peel it. Slice each half into very thin half moons. Place the sliced onions in a large mixing bowl.
Add the sumac, salt, chili flakes, and chopped parsley. Toss everything together until the onion slices are evenly coated. Use your hands or a spoon to separate any pieces that are stuck together and make sure the seasoning reaches all the onions.
You can serve the onions straight away. I prefer to leave them for 10 to 15 minutes before serving, as the flavor settles and the onions become a little milder.
How to Make Raw Onions Less Sharp
Some red onions can be quite strong, especially during colder months. Taste a small slice before making the salad.
If the onion tastes too harsh, place the sliced onions in a bowl of cold water for 10 minutes. Drain them well, then pat them dry with paper towels before adding the sumac and parsley.
Drying the onions properly is important. Any water left on them can dilute the sumac and make the salad watery.
Recipe Tips From the Chef
- Slice the onions thinly and evenly. Thick slices stay sharper and do not take on the seasoning as well.
- Use fresh sumac. It is the main flavor in this recipe, so an old packet can make the whole salad taste flat.
- Leave the onions for 10 to 15 minutes before serving when you have time. They are still good straight away, but the short rest helps the flavors settle.
- Mix the onions gently but thoroughly. You want the sumac and parsley to coat every slice without crushing the onions.
- Add the parsley shortly before serving if you are preparing the salad a day ahead. It stays greener and fresher this way.
- Taste before serving and adjust the seasoning if needed. Add a little more sumac for extra tartness, more chili flakes for heat, or a pinch more salt.
What to Serve with Sumac Onions
Sumac Onions are especially good with Turkish grilled meat and kebabs. Their sharp, tart flavor balances rich meat and smoky flavors really nicely.
Serve them with Chicken Shish Kebab, Lamb Shish Kebab, or Adana Kebab.
They are also very good with Chicken Shawarma, Lebanese Falafel, Mediterranean Hummus Dip, and warm lavash or Pita Bread.
For a mezze table, serve them with Labneh, Muhammara, Baba Ghanoush Without Tahini, and Easy Rustic Sourdough Flatbread.
They also go well with Turkish Lamb and Rice, Hamsi Tava - Crispy Fried Anchovies, Mediterranean Roasted Vegetables, and simple grain bowls.
Easy Variations
Add Lemon Juice
Some versions of Sumac Onions include a little lemon juice. Add 1 to 2 teaspoons if you want a sharper, more citrusy flavor.
Add Pomegranate Molasses
A small drizzle of pomegranate molasses gives the onions a sweet and tart flavor. Start with a little, as it can quickly become too strong.
Add Fresh Mint
Add a little chopped fresh mint with the parsley for a fresher flavor during summer.
Add Tomatoes
For a fuller salad, add chopped tomatoes just before serving. This works especially well with grilled meat, rice, and warm bread.
Make Ahead and Storage
You can make Sumac Onions up to 24 hours ahead. Keep them in an airtight container in the refrigerator and give them a quick stir before serving.
They will keep for up to 3 days in the refrigerator. The flavor becomes stronger as they sit, but the onions also become softer.
The parsley can lose some color after a day or two. Add a little fresh parsley before serving if needed.
Do not freeze Sumac Onions. The onions will become soft and watery after thawing.
Recipe FAQs
Yes, but red onions are the best choice for this recipe. They are usually milder and give the salad its pinkish-purple color once mixed with sumac.
No. Pickled onions are usually made with vinegar and need longer to sit. Sumac Onions are made with salt and sumac, which soften the onions slightly while keeping them crisp.
Soak the sliced onions in cold water for 10 minutes, then drain and dry them well before adding the seasoning.
Related Recipes
For more delicious recipes you can serve along with Turkish red onion sumac salad, why not try:
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I hope you enjoy the process of making this delicious condiment, Sumac Onions - Turkish Red Onion Salad, as much as you enjoy eating it! 🙂
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Sumac Onions
Ingredients
- 1 large red onion
- 1 teaspoon sumac
- ¼ teaspoon salt
- ¼ teaspoon chili flakes
- 2 tablespoon chopped parsley
Instructions
- Begin by cutting your red onions in half and then thinly slice them into half-moons. The thinner, the better, as this will allow the flavors to fully absorb into the onions. You can use a sharp knife or a mandoline slicer for consistency.
- Place the sliced onions in a large mixing bowl.
- Sprinkle a generous amount of sumac over the onions along with salt, flaked chili, and chopped parsley, then toss everything together until the onions are evenly covered with sumac.
- Although you can serve the onions right away, letting them sit for about 10-15 minutes allows the flavors to meld together.
Notes
- Use a sharp knife or mandoline to slice the onion as thinly as possible. Thin slices soften more quickly and take on the sumac better.
- Soak the sliced onions in cold water for 10 minutes if they taste very sharp. Drain them well and pat them dry before mixing with the seasoning.
- Fresh sumac gives the best result. Replace it if it has been open for a long time and no longer smells lightly tart and fruity.
- Make the salad up to 24 hours ahead. Keep it in an airtight container in the refrigerator and stir before serving.
- The onions keep for up to 3 days in the refrigerator, but they become softer over time.
- Add the parsley shortly before serving if you are making the salad ahead and want it to stay bright green.
- Do not freeze Sumac Onions, as the onions become soft and watery after thawing.
Dawn says
This salad was so easy to make and complemented our lamb kabobs perfectly. A great recipe!
Eugenia V. Franklin says
can you use something other than sumac
Ayla Clulee says
Hi Eugenia, you can skip it or use a few drops of lemon juice.