Turkish Sumac Onions Recipe
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
68 kcal
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Course
Side Dish, Appetizer, Condiments
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Cuisine
Turkish
Turkish Sumac Onions Recipe
Description
The core of this recipe is thinly sliced red onions mixed with fresh parsley, sumac spice, lemon juice, olive oil, kosher salt, black pepper, and Aleppo pepper, delivering a balance of tartness, earthiness, and mild heat. Sumac provides a distinct lemony flavor, enhancing the freshness of the onions and herbs. Aleppo pepper adds subtle warmth without overwhelming spiciness.
The onions can be served immediately for a sharp, crisp topping or refrigerated for 30 minutes to allow the flavors to meld and the onions to soften slightly. The dish complements grilled kebabs, chicken, kofta, or sandwiches like falafel and gyro by adding acidity and brightness that cuts through rich meats.
Leftovers store well refrigerated for a few days. Variations include adding pomegranate molasses for sweetness or using white or yellow onions instead of red. To milder strong onion flavors, soaking the slices in cold water before mixing helps reduce pungency.
Ingredients
- 2 red onions thinly sliced
- 1 cup parsley chopped
- 2 tsp sumac
- 1 lemon juice of
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp Aleppo pepper
Instructions
- 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.
Notes
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Add 1-2 tablespoons of pomegranate molasses and fresh mint for added sweetness and aroma if desired.
- Serve as a topping with grilled meats such as shish kabob, kofta kebab, chicken shawarma, or in sandwiches like falafel and gyro.
- White or yellow onions can be used instead of red onions.
- Soaking sliced onions in cold water for 20 minutes reduces strong onion flavor before proceeding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 601mg | 25% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1420IU | 28% |
| Vitamin C | 38mg | 42% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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