Raw onion is sharp and lingers in the mouth. Salting it, rubbing it and then rinsing it takes most of that away, and it is exactly what the kebab houses do. The sumac balances whatever sharpness remains.
Ingredients
For the salad
For the sauce
Method
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Slice the onion
Slice the onions as thinly as you can.
-
Salt and rub
Scatter the salt over and rub by hand for 3 minutes.
-
Rinse
Rinse the onions in a sieve under cold water and drain thoroughly. This step takes out the sharpness.
-
Mix
Add the parsley and tomato.
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Dress
Add the pomegranate molasses, olive oil, sumac and pepper flakes and mix.
Tips
- Do not skip rubbing and rinsing; it is the only thing that takes the sharpness out of the onion.
- Drain thoroughly after rinsing, as wet onion thins the dressing.
- Be generous with the sumac, as it is the spice that goes best with onion.
Nutrition
70
kcal
1 g
Protein
4 g
Fat
9 g
Carbs
6 g
Sugar
2 g
Fibre
Values are per serving and approximate.