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Turkish Charred Onion Salad with Sumac and Parsley


© 2024 | http://angiesrecipes.blogspot.com




© 2024 | http://angiesrecipes.blogspot.com


The salad is deliciously sharp, tangy and smokey and is also especially excellent with grilled fish, lahmacun or doner kebab and flat bread. You can make this completely raw with thinly sliced onions. Toss in some fresh tomatoes if desired.
Sumac, made from pulverized dried sumac berries, is a spice that is commonly used in many Middle Eastern countries. It tastes like fresh lemon juice and adds a bright red colour to a dish.

 
  • 2 Onions, quartered and peeled
  • 1-2 tbsp Pomegranate molasses
  • 1 tbsp Freshly squeezed lemon juice
  • Sea salt
  • 15 g Flat parsley, roughly chopped
  • 1/2 tsp Sumac
  1. Heat a cast iron skillet until very hot on high. Place onion quarters, cut side down, into the pan. Cook for 3-4 minutes until they are beautifully charred. Turn and repeat with the other side.
  2. Remove the onions and pull the layers apart and place them in a bowl. Add in pomegrante molasses, lemon juice, a large pinch of sea salt and parsley. Gently toss everything together.
  3. Place them in a platter and sprinkle some sumac over. Serve with grilled meat, fish or Turkish pizza.

© 2024 | http://angiesrecipes.blogspot.com





© 2024 | http://angiesrecipes.blogspot.com


20 comments:

DEZMOND 21/6/24 13:20

Looks easy-peasy with nice colours on the plate. I made just spring potato and eggs salad for lunch as it is over 40C here and I cannot handle living let alone cooking LOL

[Reply]
Tom 21/6/24 13:22

...Angie, you always come up with something special.

[Reply]
Whats Cookin Italian Style Cuisine 21/6/24 13:43

Fantastic flavors this sounds great for this warm weather anytime!

[Reply]
Lola Martínez 21/6/24 14:08

Una ensalada que no conozco, la veo más como guarnición, la cebolla así tostada me debe gustar mucho. La probaré.

[Reply]
eileeninmd 21/6/24 15:26

Another delicious recipe Angie, thanks for sharing.
Take care, have a great day and happy weekend.

[Reply]
Judee 21/6/24 15:38

You have made another very interesting salad.Love the Turkish seasonings

[Reply]
Bill 21/6/24 16:36

Very nice, looks delicious.

[Reply]
Anonymous 21/6/24 17:09

Yummy.
www.rsrue.blogspot.com

[Reply]
My name is Erika. 21/6/24 19:22

I've seen sumac in recipes but have never tried it. It that what makes this Turkish? Have a super start to your weekend.

[Reply]
babYpose 22/6/24 05:53

Love to see the onions like that, looks tasty, some vegan might say bettter than meat. Healthy dish.

[Reply]
Grace 22/6/24 08:04

Angie; es fantástico como te distingues en vuestro Blog. Siempre creativas propuestas gastronomicas. Sigo felicitándote.
Recibe mis mejores deseos; un abrazo.
Grace.

[Reply]
Rose world 22/6/24 11:16

I love your plate, your presentation. The salad looked fantastic!!

[Reply]
David M. Gascoigne, 22/6/24 12:36

I don’t think I have ever used Sumac, but if the dish has charred onions count me in!

[Reply]
Anonymous 22/6/24 18:51

I've got everything needed, thanks for the inspiration. Karen (Back Road Journal)

[Reply]
valentina 24/6/24 22:03

Wow, the color on your onions is absolutely perfect. The char is a whole other ingredients as far as I'm concerned. And your additional ingredients only make the onions shine more. :-) ~Valentina

[Reply]
sherry 1/7/24 04:31

how delicious Angie. I love onions and i love sumac!

[Reply]


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