How To Make Sumac Onions

Sumac onions is a mixture of marinated onions, the spice called sumac, and chopped parsley. It’s often called ‘sumac onion salad’ or ‘sumac onions and parsley salad’, but I wouldn’t say it’s a salad because it has a quite intense flavor and can’t really be eaten as a salad. It’s mostly used as a condiment to add savory flavors to meat, fish, wraps, and grain-veggie bowls.

Ground sumac is a spice popular in Middle Eastern and Mediterranean cooking. It has a mild flavor and doesn’t overpower dishes the way some other strong spices do.

Sumac is used in rubs, marinades, soups, salad dressings, or can just be sprinkled on top of a ready dish. Sumac is not only delicious, but it also has some antimicrobial, antioxidant, and anti-inflammatory properties.

This sumac onions recipe is very versatile. Here are a few ways you can customize the recipe and adapt it to your own taste:

• Skip the parsley and just serve the onions mixed with the other ingredients;
• Marinate the onions in lemon juice instead of red wine vinegar;
• If you don’t like the acidic taste, don’t marinate the onions and just add a tablespoon of red wine vinegar or lemon juice to the mixture;
• If you like it spicy, add some cayenne pepper to the onions.

How to Make Sumac Onions:

Step 1.

Thinly slice the onion and place it into a bowl.

I wish I could tell you how to slice it without crying like crazy but, unfortunately, I don’t know the secret. I’ve heard that you should put the onion in the fridge first, wash it under cold water before cutting, and have a really sharp knife.

I am sure all of these tips help somewhat but I still can’t cut an onion without running to the bathroom to wash my face at least 3 times. If you know the secret, please share it with me. (Photo 1.)

Step 2.

Pour boiling water over the onions making sure they are covered. This step will help to make the onions less strong and soften them a bit. Soak the onions in the hot water for about 10 minutes. (Photo 2.)

Step 3.

Drain the onions and pat them with a paper towel. It’s fine if they are still damp, just remove the excess water. (Photo 3.)

Step 4.

Add 1/4 cup of red wine vinegar to the onions and mix them well. You can also use lemon juice if you don’t have red wine vinegar on hand.

Let the onions marinate for 5 to 10 minutes, making sure to stir them a few times. The longer you leave them in the vinegar the more acidic they will taste. If you don’t like them to be acidic, you can skip this step and just add 1 tablespoon of red wine vinegar at the end. (Photo 4.)

Step 5.

Drain the vinegar leaving about 1 teaspoon in the bowl. (Photo 5.)

Step 6.

Add the rest of the ingredients and stir to combine.

Place the onions in the fridge for about 30 minutes. This will help to cool them down if they are still warm and will also help to combine the flavors. (Photo 6.)

More Recipe Ideas for the BBQ Season:

• Peach Salsa with a Secret Ingredient
• Yogurt Marinated Chicken Kebabs
• Mediterranean Roasted Eggplant Salad
• New Potato Salad with Tomatoes and Dill

How To Make Sumac Onions

Yield: 5 portions

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

Learn how to make sumac onions. This popular Middle Eastern condiment will add savory flavors to your meat, fish, wrap, or veggie and grain bowl. A very easy recipe.

Print

Ingredients

• 1 large red onion
• hot water
• 1/4 cup red wine vinegar
• 3/4 to 1 cup chopped parsley, loosely packed
• 1 Tbsp ground sumac
• 1 Tbsp olive oil
• pinch of salt

Instructions

1. Thinly slice the onion and place it into a bowl.
2. Pour boiling water over the onions making sure they are covered. Soak the onions for about 10 minutes.
3. Drain the onions and pat them with a paper towel.
4. Add 1/4 cup of red wine vinegar to the onions and mix them well. Let the onions marinate for 5 to 10 minutes, making sure to stir them a few times.
5. Drain the vinegar leaving about 1 teaspoon in the bowl.
6. Add the rest of the ingredients and stir to combine. Place the onions in the fridge for about 30 minutes before serving.

Notes

1. The longer you leave the onions in the vinegar the more acidic they will taste. If you don't like them to be acidic, you can skip this step and just add 1 tablespoon of the red wine vinegar at the end.

2. The onions taste great the next day, however, the parsley will wilt a bit so if you want to prepare it in advance you can make the onions a day ahead and then add the parsley before serving.

Recommended Products

As an Amazon Associate, I earn from qualifying purchases.

• 
  Sumac Spice
• 
  Spectrum Culinary Red Wine Vinegar
• 
  Cuisinart Fine Mesh Strainers
• 
  Pyrex Glass Mixing Bowl Set
• 
  ZWILLING J.A. Henckels Kitchen Knife
• 
  Multipurpose Wood Cutting Board

Nutrition Information

Yield 5 portions Serving Size 1/5 of recipe
Amount Per Serving Calories 43Total Fat 3gSaturated Fat 0.4gTrans Fat 0gUnsaturated Fat 2.4gCholesterol 0mgSodium 65.8mgCarbohydrates 4.1gFiber 1.1gSugar 1.5gProtein 0.8g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

Did you make this recipe?

If you tried this recipe, please give it a 5-star rating! To do this, click on the stars above. You can also leave a review or comment below. And don't forget to tag me @mariaushakova.blog if you share a picture on Instagram!