Hola Mi Gente,
I want to share a really, really simple recipe with you today. It’s one of those that you can make at the beginning of your week, and enjoy on all kinds of different meals. On your bagel or eggs in the morning, an afternoon sandwich; sprinkled on some hummus, or your Turkish Lentil Soup. This immediately adds such a beautiful texture, color, and flavor impact to your foods.
I was first introduced to these in Turkey as a topping on some of the mezzes we would munch on before our full meal came out. They are really similar to my marinated onions (with a few less ingredients!), but add the sultry color + tart flavor of sumac. Sumac is used liberally in a lot of Middle Eastern cooking, as the Sumac bush is native to Middle Eastern Regions. This, combined with a little parsley for balance, salt to magnify flavors, and lemon to help break down and soften the bite of the onion makes for a beautiful, versatile topping.
This is one of those things I can keep in the fridge, like my 15 minute salsa, and I just KNOW Benjamin will go through steadily throughout the week. So much so, that I’m almost a little angry when I open the fridge halfway through the week and realize we’re all out. The good news, is that with a few staples on hand, you can whip these up in a matter of minutes again, to keep adding to your dishes throughout the week. Hopefully you’ll enjoy them as much as we do!
Love, love, love,
SAVE ON PINTEREST
Sumac Onions
Ingredients
- 1 Large Red Onion Halved + Sliced
- 2 TBSP Lemon Juice I used one large lemon
- 15 Parsley Leaves Stems removed + Finely Chopped
- 2 TSP Kosher Salt
- 1.5 TSP Sumac
- 2 TBSP Olive Oil
Instructions
- Combine all ingredients in a bowl. Massage onions for one minute, and then let stand for about 10. Use immediately, or store in the fridge for up to one week. Enjoy sprinkling on al your favorite savory bites!
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
