Sumac Onions with Lemon and Pomegranate Molasses Recipe
Sumac Onions is a vibrant and tangy Middle Eastern side dish featuring thinly sliced red or white onions tossed with sumac, pomegranate molasses, and fresh parsley. This flavorful salad is perfect for adding a zesty kick to grilled meats, sandwiches, or mezze platters.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 large onions (red or white), thinly sliced
- 2 teaspoons sumac
- ½ teaspoon salt
- ½ teaspoon pul biber (red pepper flakes), optional
- ¼ cup parsley, chopped
- 1 tablespoon lemon juice
- 2 teaspoons pomegranate molasses
- 1 tablespoon olive oil
Instructions
- Prepare Onions: Peel and thinly slice the onions. Place the sliced onions in a large bowl to prepare for mixing with the other ingredients.
- Add Spices: Sprinkle the sumac, salt, and optional pul biber (red pepper flakes) over the sliced onions. These spices will add tanginess and mild heat to the salad.
- Mix in Fresh Herbs and Dressing: Add the chopped parsley, lemon juice, pomegranate molasses, and olive oil to the bowl. Gently toss everything together until the onions are well coated with the dressing and seasonings.
- Rest the Salad: Let the mixture sit for about 10-15 minutes to allow the flavors to meld and the onions to soften slightly.
- Serve: Transfer the sumac onions to a serving dish and use as a refreshing side salad or condiment alongside your favorite dishes.
Notes
- Sumac is a tangy, lemony spice commonly used in Middle Eastern cooking. It can be found in specialty spice shops or online.
- Adjust the amount of pul biber to your spice preference or omit if you prefer no heat.
- Pomegranate molasses adds sweetness and depth; substitute with a mix of lemon juice and honey if unavailable.
- This dish can be made ahead and stored in the refrigerator for up to 2 days, but is best enjoyed fresh.
