This Bingol-style salad tosses boiled casir shoots with onion and sumac for a tart regional side.
12 min prep 8 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Wash the casir; if the stems are thick, blanch them in boiling water for 2 minutes, drain, and cut into bite-size pieces.
Slice the onion into thin half-moons, rub with salt, wait 5 minutes, then rinse in cold water and drain.
In a separate bowl, whisk the sumac with lemon juice and olive oil to make the dressing; add the salt.
Carefully toss the casir, onion, and dressing in a large bowl, taking care not to crush them.
Rest for 10 minutes at room temperature and serve so the aroma settles.
💡 Tip: Casir can taste bitter; if the stems feel thick, blanch them for 2 minutes in boiling water and transfer to cold water. Sumac does not distribute well when added dry, so loosen it first with lemon juice.
🍽️ Serving suggestion: Serve in warm bread or alongside bulgur pilaf.
~94
kcal calories
3
g protein
12
g carbs
4
g fat
1.3g
Sugar
0.9g
Fiber
583.9mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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