Parsley And Sumac Salad Recipes

PIYAZ SALAD WITH RED ONIONS, TOMATOES, PARSLEY AND SUMAC

Steps:

• Rub and work sumac and the salt into the onion slices with your hands really well (this will soften the onions and help spices infuse in well).
• Stir in the chopped tomatoes, parsley and paprika flakes, combine well.
• Wisk together the extra virgin olive oil and lemon juice and pour over the piyaz salad. Season with more salt (if needed) and freshly ground black pepper.
• Serve Piyaz Salad with feta cheese, olives and/or hummus for a delicious spread. Piyaz Salad is also the ultimate accompaniment of Lahmacun and Turkish meatballs, kofte.

PARSLEY AND SUMAC SALAD

Steps:

• Chop of stems of parsley . Rinse the leaves.
• Bunch parsley up and roughly chop.
• Add parsley to a bowl.
• Peel and slice onion into thin slivers.
• Add onion slivers to parsley.
• Add seasoning, dressing and toss altogether.
• Serve as a salad or with meat dishes, with falafal sandwiches and beef sharwarma sandwiches.

IRAQI SUMAC SALAD (SUMMAG SALAD)

Steps:

• Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
• Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
• Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.