Best 7 Sumac Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Bringing a unique blend of tangy and savory flavors to your culinary creations, sumac onions stand as a testament to the culinary wonders that can be achieved with simple ingredients. These vibrant gems, often adorned with a captivating shade of crimson, are a staple in Middle Eastern cuisine, adding a delightful burst of flavor to grilled meats, salads, sandwiches, and more. Whether you're a seasoned cook looking to expand your culinary horizons or a novice seeking to impress your taste buds, this article will guide you through the art of creating delectable sumac onions, turning ordinary dishes into extraordinary delights.

Let's cook with our recipes!

SLOW-ROAST SPICED LAMB SHOULDER WITH SUMAC ONIONS



Slow-Roast Spiced Lamb Shoulder with Sumac Onions image

At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.

Categories     Bon Appétit     Dinner     Lamb     Spice     Coriander     Cinnamon     Cardamom     Lemon Juice     Mint     Parsley     Roast     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 16

1 (6-7-lb.) bone-in lamb shoulder
2 Tbsp. black peppercorns
2 Tbsp. coriander seeds
2 Tbsp. paprika
2 tsp. ground cinnamon
1 tsp. ground cardamom
1 tsp. ground cloves
1 tsp. freshly grated nutmeg
1 large red onion, thinly sliced
3 Tbsp. fresh lemon juice
2 tsp. sumac
1/2 cup mint leaves
1/2 cup parsley leaves with tender stems
Kosher salt, freshly ground pepper
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
  • Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.
  • Let lamb sit out on counter at room temperature 1 hour before roasting.
  • Place a rack in middle of oven; preheat to 275°F. Transfer lamb to a roasting pan and pour in 3 cups water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3-3 1/2 hours. Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.
  • Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.
  • Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.

SUMAC CHICKEN WITH ONIONS



Sumac Chicken with Onions image

This is a tasty recipe you can quickly prepare, especially if you marinate chicken overnight. Bon appetit!

Provided by arksrok

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

1 pound chicken thighs with skin
½ pound skinless, boneless chicken breasts
½ pound chicken drumsticks
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon salt
4 medium onions, cut into wedges
1 tablespoon sumac powder
1 pinch ground black pepper

Steps:

  • Marinate chicken thighs, breasts, and drumsticks in olive oil, lemon juice, and salt for at least 1 hour and up to overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix onions, sumac, and pepper into the chicken. Pour mixture into a nonstick baking pan. Cover with aluminum foil.
  • Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 45 minutes. Remove foil halfway through to give the chicken a nice golden color and crunch.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 5.6 g, Cholesterol 62.2 mg, Fat 13.3 g, Fiber 1.2 g, Protein 19.8 g, SaturatedFat 3 g, Sodium 928 mg, Sugar 2.3 g

VEGAN TURKISH KEBABS WITH SUMAC ONIONS AND GARLIC-DILL MAYONNAISE



Vegan Turkish Kebabs With Sumac Onions and Garlic-Dill Mayonnaise image

These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.

Provided by J. Kenji López-Alt

Categories     dinner, weekday, skewers and kebabs, main course

Time 40m

Yield 4 servings

Number Of Ingredients 23

1 medium red onion, halved lengthwise, then thinly sliced
1 cup loosely packed fresh parsley leaves
1 tablespoon ground sumac
20 garlic cloves, peeled and ends trimmed
1 cup vegan mayonnaise
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
Large handful of minced fresh dill leaves
Kosher salt and freshly ground black pepper
1 pound vegan ground meat, such as Impossible or Beyond
1 tablespoon minced fresh oregano leaves
3 medium garlic cloves, minced
1 1/2 teaspoons Urfa pepper, or 1 teaspoon ground ancho chile
1 1/2 teaspoons ground sumac
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1 teaspoon neutral oil, such as grapeseed or canola
1 cup cherry tomatoes, halved
1 cup arugula
Hot sauce, to taste
Vegan Turkish bread or pita

Steps:

  • Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)
  • Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.
  • Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)
  • Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.
  • Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.
  • Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.

YOUNG CARROTS WITH SPRING ONIONS, SUMAC, AND ANCHOVIES



Young Carrots With Spring Onions, Sumac, and Anchovies image

These carrots get a bracing wake-up from the combination of bright, lemony sumac, funky anchovies, and sweet spring onions.

Provided by Ned Baldwin

Categories     Carrot     Green Onion/Scallion     Parsley     Mint     Garlic     Spring     Herb

Yield Serves 4

Number Of Ingredients 11

1 pound young carrots, scrubbed
2 spring onions, split lengthwise in half (discard any dry or discolored tops)
1 teaspoon kosher salt, plus a few pinches for the herb sauce
3 teaspoons olive oil, divided
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 garlic clove, grated or minced
Juice of ½ lemon, plus a squeeze
8 anchovy fillets
1 cup croutons
2 teaspoons ground sumac

Steps:

  • Make the covered-pot carrots and spring onions
  • Preheat the oven to 300°F, with a rack in the middle. Toss the carrots and onions with 1 teaspoon kosher salt and 1 teaspoon olive oil. Lay them out in a single layer in a Dutch oven or other heavy pot with a lid. Cover the pot with foil and seal by placing the lid on top of the foil. Transfer the pot to the oven and cook the vegetables, first checking after 30 minutes for doneness by poking one with a metal skewer. When the vegetables are done, the skewer will slide in and out easily; as soon as they are tender, remove them to a plate to cool. Cut the cooled carrots lengthwise in half.
  • Make the herb sauce
  • Mix together the remaining two teaspoons of oil, parsley, mint, garlic, and a pinch of kosher salt in a small bowl.
  • Put it all together
  • Toss the carrots and spring onions with the herb sauce and the juice of the ½ lemon. Lay the carrots and spring onions out on a serving plate. Drape the anchovies over them. Scatter the croutons over and shower with the sumac. Finish with a squeeze of lemon juice.

POTATO GRATIN WITH SWISS CHARD AND SUMAC ONIONS



Potato Gratin With Swiss Chard and Sumac Onions image

This is not your typical potato gratin: The Cheddar and brown-butter pine nuts make it rich but not overly so, as the sumac onions and lemon juice lift the gratin to vibrant heights. Sumac is a tart and astringent spice used heavily in Middle Eastern cooking, adding sharpness to food where needed. These onions are great thrown into pasta and salads, or served with roasted chicken. The gratin can stand as a veggie main with a zesty salad alongside, as an accompaniment to your protein of choice or as part of a larger spread. Get ahead by making the onions and preparing all your ingredients (except the potatoes) well in advance, so they're ready to be assembled together before baking. Once the whole thing goes in the oven, you'll have ample time to get any accompaniments ready. You can serve this warm, but it also sits well to be served at room temperature.

Provided by Yotam Ottolenghi

Categories     dinner, lunch, casseroles, vegetables, main course, side dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 16

1/4 cup/60 milliliters olive oil
1 1/2 pounds/680 grams red onions, peeled, halved and sliced about 1-centimeter thick
Kosher salt
1 1/2 tablespoons dried sumac
2 1/2 pounds/1.1 kilograms (skin-on) Yukon Gold potatoes, sliced using a mandoline or very thinly sliced into rounds
1 3/4 pounds/800 grams green Swiss chard, leaves torn from stems (stems reserved for another use) and roughly shredded (about 6 packed cups/315 grams)
2/3 cup/30 grams roughly chopped fresh parsley, plus 2 tablespoons/5 grams finely chopped parsley for garnish
6 garlic cloves, minced
2 teaspoons finely grated lemon zest, plus 1/4 cup juice (from 2 lemons)
Kosher salt and freshly ground black pepper
8 ounces/225 grams mature Cheddar, roughly grated (about 3 cups)
1 cup/240 milliliters chicken or vegetable stock
3 tablespoons heavy cream (double cream)
2 tablespoons/30 grams unsalted butter
1/2 cup/65 grams pine nuts
Kosher salt

Steps:

  • Heat oven to 375 degrees Fahrenheit/180 degrees Celsius.
  • Prepare the onions: Add the oil to a large, ovenproof lidded skillet and heat over medium-high. Add the onions and 1 teaspoon salt to the hot oil and cook, stirring occasionally, until softened and browned, 15 to 20 minutes. Stir in the sumac and remove from the heat. Transfer the mixture to a bowl.
  • Prepare the gratin: Add the potatoes, shredded chard, parsley, garlic, lemon zest, 1 tablespoon salt and 1 teaspoon pepper to a large bowl and mix well to combine. Fold through three-quarters of the sumac onions and half the cheese, then transfer everything to the skillet, smoothing out the top to even out the potato slices. In a measuring cup or bowl, combine the stock, cream and lemon juice, and pour this all over the potato mixture. Cover tightly with foil, then top with the lid. Bake for 1 hour.
  • Remove the gratin from the oven, and remove the lid and foil. Sprinkle evenly with the remaining cheese and bake, uncovered, until golden and bubbling, 35 to 40 minutes. Remove from heat and let gratin settle for 10 minutes.
  • Meanwhile, prepare the pine nuts: Add the butter to a medium skillet and melt over medium-high heat. Once melted, add the pine nuts and 1/4 teaspoon salt and cook, stirring occasionally, until the nuts are golden and the butter has browned, 2 to 3 minutes. Add the buttered nuts to the bowl with the remaining sumac onions.
  • When ready to serve, stir the extra parsley into the sumac onion mixture and spoon this all over the gratin.

SUMAC ONIONS



Sumac Onions image

A great accompaniment to Middle Eastern type sandwiches. Sumac can be purchased ground, or as whole berries you can grind yourself. It can be found at Middle Eastern groceries, and sometimes at well-stocked regular grocery stores. If you can't find sumac in your area, you can substitute with a little bit of paprika, cayenne and lemon juice instead. Untried by me, posted for ZWT NA*ME. From "It's All American Food" by David Rosengarten.

Provided by Muffin Goddess

Categories     Onions

Time 10m

Yield 2 cups

Number Of Ingredients 2

2 large sweet onions
1 1/2 teaspoons ground sumac

Steps:

  • Peel and slice the onions as thinly as you possibly can (paper-thin would be great here, if you can manage it).
  • Toss the onions with the sumac (or the paprika, cayenne and lemon juice, if using).
  • Serve as a condiment on any Middle Eastern type sandwich (such as kebab).

BAKED CHICKEN WITH SUMAC AND ONIONS



Baked Chicken With Sumac and Onions image

I first had this at a friend's house and it's since become a staple part of my repertoire of recipes. It's another easy but delicious dish, and goes extremely well with the slow cook morrocan lamb dish on this site (#142446).

Provided by amanda l b

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
1 1/2 kg chicken thigh fillets, skinned and all visible fat removed (breast fillets could also be used, but don't over cook)
5 large brown onions
2 garlic cloves, chopped
2 tablespoons sumac
1/2 cup chicken stock or 1/2 cup water

Steps:

  • Preheat the oven to 170 degrees celsius (325 fahrenheit).
  • In a frying pan, heat half the oil until medium-hot. Cook the chicken in batches until all sides are lightly browned. Remove and set aside.
  • Add the remaining olive oil to the pan and cook the onions for 10 minutes or until golden. Add the garlic and sumac and cook for a furthr 2 minutes. Spook half the mixture into a deep baking dish and arrange the chicken pieces on top. Cover with the remaining onion, pour in the chicken stock and cover with foil.
  • Bake the chicken for about 1 hour. Remove the dish from the oven and allow to rest for 5-10 minutes. Season to taste and serve with couscous or rice.

Nutrition Facts : Calories 597.7, Fat 21.9, SaturatedFat 4.8, Cholesterol 312.1, Sodium 371.4, Carbohydrate 20.5, Fiber 2.7, Sugar 8.5, Protein 76.3

Tips:

  • Choose the right onions: Use small to medium-sized yellow or white onions for this recipe. They should be firm and have no blemishes.
  • Slice the onions thinly: This will help them cook evenly and quickly.
  • Use a sharp knife: A dull knife will crush the onions and make them release their juices, which will make them more likely to burn.
  • Cook the onions over medium heat: This will allow them to caramelize slowly and develop a rich flavor.
  • Don't overcrowd the pan: If you overcrowd the pan, the onions will steam instead of caramelize.
  • Stir the onions frequently: This will help them cook evenly and prevent them from burning.
  • Add the sumac and salt at the end of cooking: This will prevent the sumac from losing its flavor.
  • Serve the onions immediately: Sumac onions are best served fresh. They can be used as a condiment for grilled meats, fish, or vegetables, or added to salads, sandwiches, and wraps.

Conclusion:

Sumac onions are a delicious and versatile condiment that can be used in a variety of dishes. They are easy to make and can be stored in the refrigerator for up to two weeks. So next time you're looking for a new and exciting way to add flavor to your food, give sumac onions a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #5-ingredients-or-less     #condiments-etc     #vegetables     #african     #easy     #no-cook     #vegetarian     #dietary     #onions     #taste-mood     #savory     #3-steps-or-less     #technique

Related Topics