Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Turkish Red Onion and Parsley Salad with Sumac (Sogan Piyazi)
This simple salad, called sogan piyazi in Turkish, is perfect as a bright, fresh counterpoint to rich dishes such as grilled meats and kebabs. It's also great alongside roasted beef, lamb or poultry, or tucked into a flatbread-wrapped sandwich. Many versions call for white or yellow onion, but we preferred the color contrast of red onion against the deep-green parsley. If you can't find sumac, add a mix of 1 teaspoon ground coriander, ¼ teaspoon ground cumin and ¾ teaspoon sweet paprika.
4
Servings
Don't add the lemon juice and sumac to the onion until after you've massaged the slices with salt for about 1 minute. The salt softens the onion so that their crunch isn't quite so raw. After that, allowing the salt-rubbed onion to stand with the lemon and sumac mellows any harsh, pungent flavors.
15 minutes
Ingredients
-
1
medium red onion, halved and thinly sliced
-
Kosher salt and ground black pepper
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
The sumac seasoned onions are a great garnish for a number of things even if you're not making this parsley and onion salad.