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    Home » Asian

    Turkish Sumac Onions

    By Robyn | Published: Dec 31, 2021 | Modified: Mar 5, 2022

    TO THE RECIPE
    pin for easy and delicious sumac onions showing an image of the red onions being mixed with sumac and parsley, and a white bowl of the finished Turkish onions.

    These Turkish sumac onions are a tasty combination of finely sliced red onions mixed with sumac, lemon juice and fresh parsley. Made in minutes, this delicious Turkish condiment is a must as it goes with so many dishes; from Turkish meze, to shawarma, sandwiches to salads, and more!

    Turkish onions piled in to a white bowl, a small bowl of sumac to the top left, and fresh parsley to the bottom right.
    Jump to:
    • What are sumac onions
    • Why we love this recipe
    • Ingredient notes and substitutions
    • How to make Turkish onions from scratch
    • FAQ
    • My recipe tips
    • Serving Ideas
    • Variations
    • Make ahead/storage
    • Ideas for leftover Turkish onion salad
    • Why not try…
    • Turkish Onions

    What are sumac onions

    Also called Turkish red onion salad, or sumac onions, these sumac marinated onions are a fresh and lemony side dish that is served with many Turkish dishes instead of yogurt, especially kebabs, shawarma, and grilled meats. These Turkish pickled onions should taste lemony – both from the lemon juice and the sumac. They are fresh, with a hint of tartness, crunchy, slightly sweet and sharp all the same time. Even if you are not a fan of raw onions, this sumac salad will be sure to change your mind!

    Why we love this recipe

    • It’s a flavour packed and colourful condiment to add your favourite dishes.
    • The onions with sumac go with so many dishes, and can be served as a salad as well as a relish.
    • The marinated onions keep well – whip up a batch of this red onion salad and enjoy throughout the week.

    Ingredient notes and substitutions

    • Red onions – red onions are sweeter than brown or white onions, and I do think add a nicer flavour to this quick pickle, but you can use white onions if you prefer.
    • Sumac – this popular Middle Eastern spice is the star of the dish, what makes this go from a simple red onion salad to a sumac onion salad! It is available in supermarkets and wholefoods/spice stores.
    • Fresh parsley – chopped parsley adds beautiful specks of green amongst the red sumac red onions, but you can leave this out if you don’t have any.
    • Lemon juice – you can use red wine vinegar as an alternative to lemon juice.
    • Extra virgin olive oil – use the best olive oil you can, for a greater flavour in your onion salad.
    ingredients needed for the recipe weighed out and placed on zinc-style background

    How to make Turkish onions from scratch

    1. Carefully slice the red onions finely with a sharp knife, place in a bowl and cover with water, leave for 30 minutes.
    2. Whisk together the olive oil and lemon juice.
    3. Drain the onions, add the sumac, finely chopped parsley and drizzle over the lemon dressing.
    4. Mix well to combine.
    steps 1- 4 of showing how to make sumac onions

    FAQ

    What is sumac?

    Sumac is the dried and ground fruit of a shrub called Rhus that grows throughout the Middle East and Mediterranean. It is often used in dressings, spice rubs, dressings and as a condiment.

    What does sumac taste like?

    Sumac is tart and tangy, with a hint of lemon-lime.

    How do you mellow the taste of onions?

    Soak the sliced onions in water for 30 minutes, then drain, pat dry, and use.

    My recipe tips

    • Soaking the onions first helps them lose their fiery onion flavour. You can omit this step if you want more sharp onion flavour, but we prefer the more subdued tones.
    • Use your hands to massage the sumac and lemon dressing in to the red onions, this really helps get the flavour in to the onions.
    • The onions should taste lemony – both from the sumac and lemon juice.

    Serving Ideas

    • Grilled kababs or meats – these sumac onions are the best for shawarma, and they are a must at a barbecue – try spooned over sausages for the best hotdog!
    • With Turkish köfte, lamb, kebap, or shish kebab, with pita bread, rice or couscous.
    • In a sandwich or wrap – try with leftover baked chicken on a wrap with slices of tomatoes – a personal favourite!
    • On rice bowls or roast chickpeas or vegetables.
    • As part of a Turkish mezze with ezme (Turkish pepper salad), Kisir (Turkish bulgar salad), some white cheese, Haydari (strained yogurt dip) and some flatbreads.

    Variations

    Some people like to add a sprinkling of red pepper flakes for some spice, or drizzle of sweet-sour pomegranate molasses to their sumac onions.

    Make ahead/storage

    These onions with sumac will keep for up to 5 days, covered, in the fridge.

    Ideas for leftover Turkish onion salad

    As you can see from the list of varied serving ideas listed above, these marinated onions have so many different uses! Toss a spoonful through pasta with some cooked chicken and broccoli, add to a cheese sandwich, or sprinkle over a simple salad.

    Why not try…

    You may also like these recipes for easy and fresh sides and condiments:

    • Coriander Chutney
    • Cucumber Yogurt Dip (Mast o-khiar)
    • Ezme (Turkish Pepper Salad)
    • Mango Pico de Gallo
    side view of a white bowl of onions, with fresh parsley and flatbread in the background

    Turkish Onions

    Author: Robyn

    These delicious Turkish onions with sumac and parsley are the best condiment, and go with so many dishes, from meats to sandwiches! They are also a great Turkish mezze dish.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    soaking onions 30 mins
    Course Dips | Sauces, Side Dish
    Cuisine Middle Eastern, Turkish
    Servings 4 people
    Calories 44 kcal

    Ingredients
      

    • 1 red onion peeled and finely sliced
    • 2 tablespoons lemon juice From approx ½ a lemon
    • 1 tablespoon olive oil
    • 2 teaspoons sumac
    • 1 tablespoon fresh parsley finely chopped
    • ¼ teaspoon sea salt or kosher salt

    Instructions
     

    • Peel and finely slice the red onion – cut in half and then finely slice in to moon shapes.
    • Soak the sliced onion in water for 30 minutes (this step is optional)
    • Drain the onions then pat dry on kitchen paper towel.
    • Place the onions in a mixing bowl.
    • Whisk the lemon juice and oil together.
    • Add the sumac, chopped parsley and salt to the onions with the lemon dressing.
    • Stir well to combine – use your hands to massage the lemon flavour into the onions.
    • Store in the fridge for up to 5 days. Their flavour will mellow the longer they are kept.

    Notes

    Red onions – red onions are sweeter than brown or white onions, and I do think add a nicer flavour to this quick pickle, but you can use white onions if you prefer.
    Sumac – this popular Middle Eastern spice is the star of the dish, what makes this go from a simple red onion salad to a sumac onion salad! It is available in supermarkets and wholefoods/spice stores.
    Fresh parsley – chopped parsley adds beautiful specks of green amongst the sumac red onions, but you can leave this out if you don’t have any.
    Lemon juice – you can use red wine vinegar as an alternative to lemon juice.
    Extra virgin olive oil – use the best olive oil you can, for a greater flavour in your onion salad.
    Additions: some people like to add a sprinkling of red pepper flakes or drizzle of pomegranate molasses to their sumac onions.

    Nutrition

    Calories: 44kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 2mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 85IUVitamin C: 6mgCalcium: 8mgIron: 1mg
    Keyword red onion salad, sumac, sumac onions

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    Tag me! @atmrsjoneskitchen

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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