Sumac is a Middle Eastern spice made from dried and ground berries of the wild Sumac Flower. It is like our salt and pepper.
It is a deep red/fuchsia color and coarse in texture. Sumac is a tangy spice with a citrusy flavour but less pungent than a lemon and mildly fruity. It can be used as a rub, in dressings, dips, marinades and a garnish.
Sumac Onions
Sumac Onions are a staple side dish in Middle Eastern cooking, including Fattoush (vegetable and bread/pita salad) and they partner with any kind of skewered meats.
There are as many recipes for Sumac Onions as there are cooks. When trying out new spices we go slow and as we acquire a taste, may add more. And we all loved these onions from the first bite, in Fattoush Salad.
As a garnish, a few onions will do and even this recipe makes enough to store in the refrigerator for up to 4 days. The entire batch has 8 Carbs.
Ingredients
- ¾ cup (90 gr) red onion, slivered 8 CHO
- 1 tsp. Sumac 0 CHO
- 2 TBSP white vinegar or red wine vinegar 0 CHO
- Parsley and/or mint, if desired 0 CHO
TOTAL CHO 8 CHO
Instructions
- Sliver onions as thick or thin as you want.
- Sprinkle with Sumac and toss.
- Next add the vinegar and herbs if using. Toss well.
- Let rest a minimum of 2 hours before serving and up to 4 days, tightly covered in the refrigerator.
