Salads
Salatat Basal
Ingredients
- 2 red onions, thinly sliced
- 1 tbsp ground sumac
- 1 lemon, juiced
- 1 tbsp olive oil
- Fresh parsley, chopped
- Salt, to taste
Method
- Place the thinly sliced onion in a bowl of cold water and let soak for 10 minutes to mellow its sharpness. Drain well.
- Transfer the onion to a mixing bowl and sprinkle with sumac and salt.
- Add the lemon juice and olive oil, and toss well to combine.
- Stir in the fresh parsley and let sit for 5 minutes before serving to allow the flavours to meld.
Introduction: This simple, tangy onion salad, brightened with sumac and lemon, is a common accompaniment to grilled meats and rich stews across Yemen, valued for its sharp, palate-cleansing quality.
Cultural Background: This simple, tangy onion salad, brightened with sumac and lemon, is a common accompaniment to grilled meats and rich stews across Yemen, valued for its sharp, palate-cleansing quality.
Tips: Soaking the onion in cold water first significantly reduces its sharpness. Use good-quality sumac for the most vibrant tangy flavour. Serve alongside grilled meats or rich stews for balance.
Variations: Add a pinch of chilli flakes for gentle heat. Add sliced tomato for extra freshness. Use a mix of red and white onion for varied flavour. Naturally vegan as written; no conversion needed.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Not applicable — this is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 60 kcal, 1 g protein, 8 g carbohydrates, 3 g fat, 2 g fibre.
FAQs:
Q: What is sumac?
A: Sumac is a tangy, deep red spice made from dried sumac berries, widely used in Middle Eastern cooking for its bright, citrusy flavour.
Q: Why do I need to soak the onion first?
A: Soaking in cold water helps mellow the onion’s sharp bite, making it more pleasant to eat raw.
Q: What does this salad traditionally accompany?
A: It’s a classic side to grilled meats, kabab and rich stews.
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