Sumac Onions
FAQ
Can I use white onion instead of red?
Yes! White onions are slightly sharper but still delicious.
Can I prep this ahead?
Definitely. Flavors actually get better after a couple of hours in the fridge.
Sumac Onions
Bright, tangy, and totally addictive, these sumac onions turn even the simplest meal into something special. They’re perfect on shawarma, roasted veggies, grilled meats, really just about anything. Snack on them straight from the bowl if you’re feeling rebellious (I won’t judge). Fresh, zesty, and bursting with flavor, they’ll quickly become your go-to topping for everything from weeknight dinners to party spreads.
Equipment
- Mandoline / Slicer (optional)
Ingredients
- 1 large red or white onion
- ½ cup fresh parsley finely chopped
- 1-2 tsp sumac adjust to taste
- 1-2 tbsp lemon juice freshly squeezed
- 1 tsp olive oil
- Salt to taste
Instructions
- Thinly Slice the Onion
- Peel the onion and slice as thinly as possible. For a milder flavour, soak the slices in cold water for 5–10 minutes, then drain.
- Add the onion slices ito a bowl, along with the chopped parsley Sumac and sprinkle with salt. Toss to combine.
- Drizzle with olive oil and lemon juice, then toss again until everything is evenly coated.
- Adjust salt, lemon, or sumac to your liking.
- Use as a topping for grilled meats, roasted vegetables, shawarma wraps, or as a fresh side salad.
- Enjoy
Notes
- Sumac substitute: If you don’t have sumac, a squeeze of extra lemon juice gives a similar tang.
- Add crunch: Finely diced cucumber or radish makes them extra fun.
- Storage: Store in an airtight container in the fridge for up to 2 days. Best eaten fresh.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
