This Şanlıurfa salad kneads red onion with sumac and pomegranate molasses into a vivid kebab side.
10 min prep
Keeps the screen on · step-by-step guide · built-in timer
Slice the onion thinly for salad and drain off excess juice so the dressing balance is not disturbed.
Finely chop the parsley and keep the pomegranate molasses ready for the dressing.
For the sumac onion salad, bloom the sumac with lemon juice and olive oil so the acidity does not stay in one spot.
Toss the main ingredients with the dressing for 1 minute without crushing them, so the pieces do not fall apart.
Transfer to a serving plate and bring it to the table while the dressing is glossy.
💡 Tip: Gently rubbing the onion with salt softens its bite while keeping the color bright.
🍽️ Serving suggestion: Serve in a deep glass bowl with a pinch of red pepper flakes and a few drops of pomegranate molasses over the top.
~86
kcal calories
2
g protein
12
g carbs
3
g fat
4.6g
Sugar
1.6g
Fiber
295.3mg
Sodium
0.5g
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
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?