Pîvaz bi sumaq — Sumac Onions

Name: Pîvaz bi sumaq — Sumac Onions
Total time: 10 min
Yield: 4 servings
Ingredients: 3 piece red onions (about 300 g); 1 tsp salt; 0.5 bunch flat-leaf parsley; 1.5 tbsp ground sumac; 1 tbsp olive oil

A Kurdish classic served in every Kurdish region: Pîvaz bi sumaq are finely sliced red onions that are kneaded with salt, squeezed out and mixed with plenty of tangy sumac and flat-leaf parsley. In Turkish they are called Sumaklı soğan. The deep red onions, mellowed by the salt, belong with every kebab, above all with Erbil-style Kebab — minced lamb skewers on flatbread with sumac onions and with Tike — marinated lamb cubes from the skewer, and they bring freshness and a delicate acidity to grilled meat.

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Kochzeit

10 min

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Portionen

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Zutaten

Original ansehen ↗

Nährwerte

pro Portion

60 kcal

Kalorien

1 g

Eiweiß

3 g

Fett

6 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~1,05 € · ~0,25 €/Portion

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Zubereitung

1
Peel and halve the onions and slice them crosswise into very thin half-rings of about 2 mm.
2
Sprinkle the onions with the salt in a bowl and knead them vigorously with your fingers until the rings fall apart. Leave them to stand until they soften and release their juice.
3
Meanwhile, wash the parsley, shake it dry and roughly chop the leaves.
4
Squeeze the onions out firmly with both hands, a handful at a time, and pour away the sharp juice; this makes them mild. Mix with the sumac, parsley and olive oil, season to taste and serve fresh.
5
Tip: If you like it fruitier and more tangy, stir in 1 tsp pomegranate molasses, such as Dimsê hinaran — homemade pomegranate molasses or a shop-bought one (Turkish Nar ekşisi). A pinch of red pepper flakes (Pul Biber) adds a little heat. Covered in the fridge, the onions keep for a day, but the parsley wilts; it is best to mix everything shortly before eating.