Sumac Onions Recipe

Prepare the onions

Peel the red onions. Slice each onion very thinly (about 1–2 mm) using a sharp knife or mandoline for evenness. Place the slices in a medium mixing bowl.

Salt and soften

Sprinkle the 1/2 tsp fine sea salt over the sliced onions. Using clean hands, massage and gently toss the onions for 30–45 seconds until they begin to soften and release a bit of moisture. Let sit for 5 minutes to mellow the raw bite.

Add parsley and dressing

Roughly chop the flat-leaf parsley and add it to the onions. In a small bowl, whisk together the lemon juice, olive oil, 2 tsp sumac, and freshly ground black pepper. Pour the dressing over the onions and parsley and toss thoroughly to combine, making sure the sumac coats the slices evenly.

Adjust seasoning and rest

Taste and adjust salt, pepper or lemon as needed. Let the mixture rest at room temperature for 10–15 minutes to allow flavors to meld. The onions will mellow and the sumac will impart a tangy, lemony note.

Before serving, sprinkle the extra 1/2 tsp sumac and optional 1/4 tsp chili flakes over the onions for a brighter color and slight heat. Gently fold in the mint chiffonade if using.

Serve the sumac onions as a condiment with grilled meats, kebabs, falafel, flatbreads, or as part of a mezze spread. They keep well refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.