Turkish Sumac Onions Recipe

I love this recipe because it’s a quick and easy way to transform humble onions into a vibrant, tangy side dish that elevates anything from grilled meats to a simple salad. The sumac and parsley give it a pop of color and flavor that’s as Instagram-worthy as it is delicious!

I love how the simple yet delicious dish of Turkish Sumac Onions showcases such vibrant flavors. Thinly sliced red onions, tangy sumac, and olive oil come together beautifully in this super nourishing (it’s basically just red onions and parsley) dish that I could eat every single day.

A splash of red wine vinegar (or lemon juice, for an equally tasty variation) adds a refreshing hit of acidity, and my favorite part—sumac—elevates this from just “something to eat” to a real dish.

Ingredients

Red Onions:
They supply sweetness and pungency while being brimming with antioxidants.

Sumac:
Contributes a zesty, lemony taste; abundant in antioxidants.

Olive Oil:
Fats that are heart-healthy increase the depth of flavor.

Red Wine Vinegar:
Increases sourness, helps with digestion.

Parsley:
Vitamins A, C, and K are plentiful; they make the dish fresh tasting.

Ingredient Quantities

• 2 large red onions, thinly sliced
• 2 tablespoons sumac
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar or lemon juice
• Salt to taste
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Remove the skin from the red onions and cut them into thin half-moon shapes or into a julienne.

2. Put the onions in the bowl and sprinkle them with salt. Work the salt into the onions by massaging it in with your hands for a minute or two. This will soften the onions and take some of the sharpness out of their flavor.

3. Wash the onions in cold water to eliminate any excess salt, then ensure that they are well-drained.

4. In a big mixing bowl, mix together the drained onions and sumac, guaranteeing the onion slices have been evenly covered.

5. Combine the olive oil and red wine vinegar (or lemon juice) with the onions and stir thoroughly.

6. Savor the onions and make needed adjustments to the seasoning with salt.

7. Over the onions, sprinkle the freshly chopped parsley. Mix very gently to combine.

8. Sumac onions can be served straight from the pan if desired, but it’s more appealing to transfer them to a serving dish or platter.

9. Let the flavors meld by marinating the onions at room temperature for about 15 to 20 minutes.

10. The sumac onions are a perfect side dish, served refreshing, to take some of the Mediterranean heat off grilled meats, kebabs, or any number of other dishes you might find in your Mediterranean repertoire.

Equipment Needed

1. Cutting board
2. Sharp knife
3. Mixing bowl (large)
4. Mixing bowl (medium)
5. Measuring spoons
6. Colander or strainer
7. Serving dish or platter
8. Kitchen towel or paper towels

FAQ

• What is sumac and where can I find it?The spice known as sumac is commonly used in cuisine from the Middle East and the Mediterranean and carries a flavor profile that is tangy and lemony. If you don’t have it in your pantry, you may find it in international grocery stores or online.
• Can I use a different type of onion? Yes, while red onions are traditional, you can use white or yellow onions in a pinch, though the flavor will vary slightly.
• What pairs well with Turkish sumac onions?These onions are an ideal topping for grilled meats; they work beautifully in wraps; and they are fantastic served with dips like hummus.
• Are there any substitutes for red wine vinegar?An outstanding substitute is lemon juice, which brings an excellent fresh and tangy taste.
• How long can I store sumac onions?Sumac onions can last for as long as 3 days when stored in an airtight container in the refrigerator.
• Can I make this recipe without olive oil?Certainly! The olive oil can be omitted, although it contributes a rich flavor to the meal.

Substitutions and Variations

For red onions: Substitute with white or yellow onions for a milder flavor.
To substitute for sumac, try using lemon zest for a citrusy touch.
When it comes to olive oil: Avocado oil is a great substitute with a neutral flavor.
To make red wine vinegar: Use apple cider vinegar or balsamic vinegar for a different acidity.
If you don’t have fresh parsley on hand, you can substitute one of the following herbs for a similar flavor profile: cilantro, fresh dill, or another herb you prefer.

Pro Tips

1. Salt the Onions Properly When massaging the salt into the onions, be sure to use an appropriate amount to soften the onions without over-salting. The massaging process not only reduces sharpness but also enhances the flavor absorption of the other ingredients.

2. Drain Thoroughly After rinsing the onions to remove excess salt, ensure they are very well-drained. Leftover water can dilute the flavor of the sumac and other dressing components.

3. Sumac Even Coating Mix the onions with sumac thoroughly to ensure every piece of onion is well-coated. This ensures a consistent flavor throughout the dish.

4. Use Fresh Parsley For the best flavor, use fresh parsley and chop it just before adding it to the dish to maintain its freshness and vibrant flavor.

5. Adjust Acid to Taste Depending on personal preference, you might prefer adjusting the amount of red wine vinegar or lemon juice. Taste the onions after mixing in the dressing and adjust for the right balance of acidity.