Sumac Onions

5 from 1 vote

Sumac Onions are a Turkish red onion salad made with thinly sliced red onions, sumac, parsley, chili flakes, and salt. They are quick to prepare and perfect with kebabs, grilled meat, lahmacun, wraps, and mezze.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Gluten Free, Halal, Low Calorie, Low Lactose, Vegan, Vegetarian

Servings: people

Calories: 12kcal

Author: Ayla Clulee

Ingredients

1 large red onion
1 teaspoon sumac
¼ teaspoon salt
¼ teaspoon chili flakes
2 tablespoon chopped parsley

US Customary - Metric

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.

Nutrition