Sumac Onions
also called sumac onions · sumak sogan · soganli salata · piyaz · onion sumac salad · sumac onion garnish · red onion with sumac
- Shawarma Counter
- serves 6
- about 35 min
- Toppings & Pickles
Three ways to read this recipe
The table
| 1 large(200 g)red onion | slice paper-thin, rinse cold | salt and drain 15 min | toss with sumac, parsley and lemon | stand 10 min |
| 1/2 tspkosher salt | ||||
| 1 Tbs(7 g)ground sumac | ||||
| 1/4 cup(chopped, stems and all)flat-leaf parsley | ||||
| 1 Tbs(15 mL)lemon juice | ||||
| 1 Tbs(15 mL)extra-virgin olive oil | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.
1slice paper-thin, rinse cold
2salt and drain 15 min
goes in with what step 1 made
3toss with sumac, parsley and lemon
goes in with what step 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 25 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 35 min.
slice paper-thin, rinse cold
not timedfrom the start
salt and drain 15 min
15 minwalk awayfrom the start
toss with sumac, parsley and lemon
not timed15 min in
stand 10 min
10 minwalk away15 min in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
Goes with
See how it is written
>> title: Sumac Onions
>> category: Toppings & Pickles
>> tags: onion, sumac, parsley, garnish, no-cook
>> counters: Shawarma Counter
>> aka: sumac onions, sumak sogan, soganli salata, piyaz, onion sumac salad, sumac onion garnish, red onion with sumac
>> pairs-with: pita-bread, tabbouleh, mujaddara
>> servings: 6
>> time: 35 min
>> step.1: slice paper-thin, rinse cold
>> step.2: salt and drain 15 min
>> step.3: toss with sumac, parsley and lemon
>> step.4: stand 10 min
Slice @red onion{1%large}(200 g) pole to pole as thin as you can make it and rinse the slices under cold running water for a full minute. Pole to pole rather than across: the slices hold their shape instead of collapsing, and the rinse takes off the sulphurous edge that makes raw onion hang around all afternoon.
Toss @&(~1)sliced onion{} with @kosher salt{1/2%tsp} and ~drain{15%min} in a sieve, then press the water out with the flat of your hand.
Toss @ground sumac{1%Tbs}(7 g), @flat-leaf parsley{1/4%cup}(chopped, stems and all), @lemon juice{1%Tbs}(15 mL) and @extra-virgin olive oil{1%Tbs}(15 mL) through @&(~1)drained onion{} until every slice is stained purple-red.
Let @&(~1)sumac onions{} ~stand{10%min} before serving, so the sumac goes from powdery to wet. This lands on every plate that comes off the spit, and it is doing a job — it is the sharp thing that cuts the fat, not decoration.