Pîvaz bi sumaq — Sumac Onions

⏱ 10 min · 🍽️ 4 Servings · 🧂 5 Ingredients

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

Instructions

  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.
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Pîvaz bi sumaq — Sumac Onions – Recipe and image AI-created, editorially reviewed
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Pîvaz bi sumaq — Sumac Onions

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.

⏱

Cook time

10 min

🍽️

Servings

4

🧂

Ingredients

5

View Original ↗

Nutrition

per serving

60 kcal

Calories

1 g

Protein

3 g

Fat

6 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.05 · ~€0.25/serving
  • 🛒

Instructions

  1. 1

    Peel and halve the onions and slice them crosswise into very thin half-rings of about 2 mm.

  2. 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. 3

    Meanwhile, wash the parsley, shake it dry and roughly chop the leaves.

  4. 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. 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.

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