Quick Turkish Sumac Onions (5 Minutes Prep) - These Turkish Sumac Onions are the game changing condiment you didn't know your dinner table needed. Tangy, punchy, vibrant, and ridiculously easy to whip up, they're perfect for adding that zingy, fresh contrast to rich grilled or BBQ'd meats, wraps, kebabs, rice dishes, or even sandwiches. Sumac marinated onions are an easy way to add flavor to any meal. They're a tangy condiment that taste delicious on top of proteins, salads or rice bowls. This salad will keep fresh in the fridge for up to 4 days. It absorbs more flavour the longer it sits and the flavour of the Onion mellows, so can be made ahead of time for an easy meal prep.
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What are Sumac Onions?
The star ingredient in this recipe is the Sumac which has a light citrusy taste. It helps cure the onions alongside the lemon juice and salt. The red onions are marinated in a light dressing which softens the harsh taste and gives it a light pickling, making them tangy and crisp and absolutely delicious! You can really serve them with any main meat or veg dish.
Sumac onions are the kind of condiment that elevates everything. They bring sharpness, balance, and brightness and the kind of flavour contrast that makes a dish sing. Once you try them, you'll find yourself making a batch on repeat.
You've likely seen them swirled into a kebab or tucked into a juicy Lachmachun/Lahm Bi Ajeen wrap at a Turkish or Lebanese grill. Sumac onions are thinly sliced onions tossed with lemon juice, olive oil, salt, and that glorious deep crimson spice: Sumac.
If you're a fan of pickled onions but want something quicker, fresher, and more Middle Eastern in vibe, then these are your best friend.
The best bit? They take 5 minutes to prep
What is Sumac?
If there's one spice I always keep close to hand in my kitchen, it's Sumac. Honestly, it's a bit of a game-changer! Sumac comes from the dried, ground berries of the Rhus coriaria plant, which grows these gorgeous little red clusters. The word summāq (from Arabic and also in Farsi) literally means "dark red" - and that's exactly what you get: a rich, burgundy-coloured spice that looks as beautiful as it tastes.
Now let's talk flavour - because this is where sumac really shines. It has this tangy, lemony kick that's citrusy without being sharp, with just a whisper of earthiness in the background. Think of it as lemon juice in spice form - but a little softer, a little more rounded. I love it because it adds brightness to food without tipping it into sourness.
In Middle Eastern cooking, you'll find sumac everywhere - sprinkled over salads, stirred into marinades, whisked into dressings. Personally, I adore it on sumac onions. They're ridiculously easy to make and somehow manage to lift even the simplest of meals. Pair them with juicy kebabs, wrap them into warm flatbreads, or scatter them over a roast chicken platter - trust me, once you try them, you'll keep making them again and again.
Tip: If you're new to sumac, start small. Sprinkle a little over hummus or roasted veg - it's such an easy way to experiment without overpowering the dish.
Why You'll Love This Recipe
So Simple - Just 5 ingredients and 5 minutes. No cooking, no waiting.
Fresh & Zingy - That lemony tang from the sumac and citrus is unmatched and it creates a light pickle that helps cut through any strong flavours.
Goes With Everything - Serve them alongside grilled chicken, lamb koftas, kebabs, shawarma, falafel, or mezze spreads.
Make Ahead Friendly - They keep well in the fridge and only get better.
Middle Eastern Favourite - Mediterranean and Middle Eastern food is health and loved by most people. This complements those flavours perfectly.
Ingredients You'll Need
Red Onion - I prefer Red Onion to White Onion but both work.
Sumac - Available in most supermarkets - international or otherwise.
Lemon - This helps to lightly pickle the Onions and adds flavour.
Extra Virgin Olive Oil - Adds flavour, richness and an earthy depth. Use a good quality one.
Salt and Black Pepper
Parsley - Adds freshness and vibrancy.
Spices - Aleppo Pepper (aka Pul Biber) and Red Pepper Flakes.
How to make Sumac Onions
Cut onion into thin slices with a very sharp knife or mandolin.
Tip - You can soak the Onions in Water for a few minutes to reduce the flavour and sharpness but I have never done this.
Roughly chop up fresh parsley.
In a bowl add onions, sumac, lemon juice, olive oil, salt and parsley. Scrunch everything together. Optional - Leave to marinate for 5 minutes and it's ready to serve!
Taste and adjust to your preference.
Tips and Tricks
- Red Onion - Use red onion for its natural sweetness and colour contrast. White onion works but won't look as vibrant.
- Don't skip the scrunch - That softens the raw onion and helps it soak up flavour.
- Store in an airtight container - Store in the fridge for up to 4 days. Perfect for prepping ahead of time.
- Cut the Onions into thin slices - If you don't have a mandolin, use a sharp knife.
- Marinate for 5 minutes before serving - This is optional but the flavour does develop the more it sits. It becomes more mellow but also develops the most gorgeous pink hue.
Variations
Add some chopped Mint.
Storage Instructions
Store leftover sumac onions in an airtight container or sealed mason jar in the fridge for up to one week.
Sumac onions are best enjoyed cold from the fridge or at room temperature
What to Serve With Sumac Onions
Chicken Doner, Chicken Shawarma or Adana Kebab, Kebab Koobideh- an instant flavour upgrade
Chicken Wraps - salty, tangy, dreamy
As a side for oven baked Meat - Lebanese Potato and Chicken Traybake with Lemon, Garlic Sauce - Djej w Batata
With Rice - Best Nando's Spicy Peri Peri Rice
With Grilled Veggies - the onions lift the whole plate
FAQs
What does Sumac taste like?
Sumac has a sour and light lemon flavour and it has an earthiness.
Can I use a White Onion?
Red onion is what is used traditionally but white onions also work.
How do you make Onions less sharp?
You can soak the Onions for 5-10 minutes after slicing to remove the sharpness but I don't like to do this as I feel it takes away too much from the flavour profile.
More Salad Recipes:
Easy Persian Shirazi Salad Recipe
The best Texas Cowboy Caviar Salad
How to make the Perfect Taboule Salad
Indian Kachumber Salad - Tomato, Cucumber, Onion Salad
Kebab Recipes to serve with Sumac Onions:
Kebab Koobideh - Persian Ground Lamb Kebabs
Adana Kebab - Turkish Lamb Kebabs
Easy Cheesy Indian Ground Chicken Kebabs
Easy Pakistani Chicken Chapli Kebab
Tavuk Sis - Turkish Chicken Shish Kebab
Joojeh Kebab - Persian Grilled Chicken Kebabs
Easy Homemade Turkish Chicken Doner Kebab
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Quick Turkish Sumac Onions (5 Minutes Prep)
Ingredients
- 1 Red Onion Sliced
- 2 teaspoon Sumac
- Extra Virgin Olive Oil A good glug
- 1 tablespoon Lemon Juice
- Handful Parsley
- Pinch Salt
Instructions
- Cut Onion into thin slices with a very sharp knife or mandolin.Tip - You can soak the Onions in Water for a few minutes to reduce the flavour and sharpness but I have never done this.
- Roughly chop up fresh parsley
- In a bowl add Onions, Sumac, Olive Oil, Lemon Juice, Parsley and Salt.
- Scrunch everything together.
- Taste and adjust to your preference.
- Optional - Leave to marinate for 5 minutes and it's ready to serve!
Notes
Tips and Tricks
- Red Onion - Use red onion for its natural sweetness and colour contrast. White onion works but won't look as vibrant.
- Don't skip the scrunch - That softens the raw onion and helps it soak up flavour.
- Store in an airtight container - Store in the fridge for up to 4 days. Perfect for prepping ahead of time.
- Cut the Onions into thin slices - If you don't have a mandolin, use a sharp knife.
- Marinate for 5 minutes before serving - This is optional but the flavour does develop the more it sits. It becomes more mellow but also develops the most gorgeous pink hue.
Variations
Add some chopped Mint.Storage Instructions
Store leftover sumac onions in an airtight container or sealed mason jar in the fridge for up to one week.Sumac onions are best enjoyed cold from the fridge or at room temperature
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