Sumac Onions Recipe: A Zesty Twist for Your Dishes
I grew up with a lot of Mediterranean food around me.
So sumac onion isn’t something new to me. But I feel like it is not getting the attention it deserves.
They have tangy and slightly sweet flavor and extremely easy to make. It is about 7 minutes of work if you really take your time and that includes the time of finding the right bowl.
Main ingredients are onions, sumac and salt with optional parsley, lemon juice and black pepper.
However, don’t get confused. This very short list of ingredients make a delicious and versatile topping.
In Turkish cuisine (the people who brought you the simit), sumac onions are often served as a side dish or as part of a mezze platter.
I find that the bold flavors of sumac and lemon juice wake up my taste buds in the best way. Plus, they’re quick to prepare and can easily be made ahead of time, which is always a bonus.
For anyone who loves trying new flavors, sumac onions are a must. Not only are they packed with flavor, but they also add a pop of color to any dish. If you’re curious about exploring Middle Eastern cooking, this recipe is a great place to start. And if you are new to sumac in general, make sure you know the other simple but tasty recipes like sumac cucumber, sumac lemonade, etc.
Preparing the Base Ingredients
Selecting Quality Red Onions
I always start with red onions for my sumac onions. They have a milder flavor compared to yellow or white onions. When picking them, I look for firm bulbs with no soft spots or blemishes.
Freshness is key here. Shiny, papery skin is a good indicator of a fresh onion. I check for any signs of sprouting and avoid those. Fresh onions will give the best flavor to my dish.
Cutting Techniques for the Best Texture
For the best texture in my sumac onions, I focus on cutting them uniformly. I prefer slicing them into thin, half-moon shapes. Not as thin as in the pickled red onions recipe. Slicing them evenly ensures they cook at the same rate and absorb the marinade uniformly.
Using a sharp knife is crucial. It helps to prevent bruising the onions and keeps them crisp. I take my time with this step to make sure each slice is perfect.
Creative Ways to Include Sumac Onions in Meals
Sumac onions are great in sandwiches and wraps. I often use them as a flavorful topping for shawarma or even pide.
When I’m in the mood for something warm, I might stir sumac onions into a soup. They add a depth of flavor that’s truly unique.
Adding them to lahmacun gives the Turkish pizza a kick. The contrast between the spiced meat topping and tangy onions makes every bite exciting.
Grilled vegetables with sumac onions are another simple yet delicious option. I toss the veggies with the onions and some oil before serving.
Storage and Shelf Life
I always make sure to store my leftover sumac onions in an airtight container. This helps keep the onions fresh and prevents any strong odors from spreading in the fridge. I find that glass containers are particularly good for this.
From my experience, marinated sumac onions last well for about 3-5 days in the refrigerator. This timeframe ensures they remain crisp and flavorful.
After this period, the onions might lose their crunchy texture and vibrant taste. If you notice any off smells or slimy texture, it’s best to discard them.
Sumac Onions Recipe
Ingredients
- 1 large red onion
- 1 tablespoon sumac
- 1 teaspoon salt or to taste
- 1 tablespoon lemon juice optional
- 1 tablespoon chopped parsley optional, for garnish
Instructions
- Prepare the Onion: Peel the onion and slice it into thin rings. For a milder flavor, you can soak the sliced onions in cold water for about 10 minutes and then drain them well.
- Combine Ingredients: In a mixing bowl, combine the thinly sliced onions with sumac, olive oil, lemon juice, and salt. Mix well to ensure the onion slices are evenly coated with the seasonings.
- Massage the Onions: Using your hands, gently massage the onion slices to soften them slightly and help the flavors meld together. This step also helps to release some of the onion’s juices, creating a more flavorful mixture.
- Rest: Let the sumac onions rest for at least 10-15 minutes before serving. This will allow the flavors to develop and the onions to become slightly tender.
- Garnish and Serve: If using, sprinkle chopped parsley over the sumac onions before serving. They can be served at room temperature or slightly chilled.
