Sumac is a citrusy-tasting spice commonly found in Middle Eastern cuisine. When combined with raw onions, the sumac mellows out the onion’s bitterness while the onions absorb some of the sumac’s tartness. Although it can be referred to as a salad, it’s not meant to be eaten as a side dish, but rather a condiment on top of Turkish dishes such as kefta kabob and doner kebab. The refreshing taste of the crispy, sweet onions makes for the perfect topping to balance out the heartiness of meats.


  • 2 large red onions
  • 1 tsp. sumac
  • 1/2 tsp. salt
  • 1/4 cup parsley, chopped
  • 1 tsp. lemon juice
  • 1 tsp. pomegranate molasses
  • 2 tbsp. olive oil


  1. Peel the outer layers of the onions and use a knife or mandolin to slice thinly.
  2. Add the sliced onions into a large bowl with the sumac and salt. Mix together using your hands.
  3. Add in the chopped parsley, lemon juice, pomegranate molasses, and olive oil. Stir well to combine.
  4. Serve on the side with meat dishes or in wraps.

*Original recipe from Give Recipe.

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