Name: Onion and Parsley Salad
Yield: Makes 4 servings
Ingredients: 2 medium onions, thinly sliced; 2 tablespoons coarsely chopped flat-leaf parsley; 2 tablespoons ground sumac; 1 tablespoon lemon juice; 1 tablespoon extra-virgin olive oil; salt; freshly ground black pepper

Salatat Baqduness wa Bassal

This salad is common throughout the eastern and southern Mediterranean from Turkey to Egypt. It is always laid on the bread on which grilled meat and poultry are served. In Turkey the salad is seasoned with only sumac; in Egypt, with lemon juice; and in Syria, Lebanon, and Israel it is seasoned with both. A chef friend of mine, Sami Tamimi, whose recipe this is, taught me to soak the sliced onions in boiling water for a few minutes before using. This softens them slightly and, more significantly, takes away some of the sharpness. Be sure to dry the onions well before adding the seasonings.

Recipe notes

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