Onions and Sumac

This post also appears on Gluten Free U.A.E as a part of a Ramadan 2012 series.

 

This little dish is part condiment and part salad. It is often served alongside grilled meats, providing a sharp and tangy contrast to the rich meat flavor.

2 large sweet onions (If you are using a sharper onion, not to worry. The salt mellows out the sharpness of the onion.

Salt to taste (As the salt is one of the only 3 ingredients in the dish, you really should use a good quality sea salt or Himalayan salt.)

3 to 4 heaping tablespoons sumac

1. Cut the onions in half and then thinly slice the halves, so that you have onion threads.

2. Add the salt and taste. Let the onion and salt sit for a few minutes, so that the salt mellows out and softens the onion. It is optional to give the onion a quick rinse from the salt at this point. It’s best to add the salt in small increments, until you achieve the desired salinity.

3. Add the sumac and mix through.

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