Turkish cuisine · Salads & Mezze

Nar Ekşili Soğan Salatası (Onion Salad with Pomegranate Molasses)

Onion salad with sumac, parsley and pomegranate molasses – the standard side dish for kebab from Adana.

Ingredients · for 4 servings

• 3 red onions
• 1 bunch parsley
• 2 tsp sumac
• 2 tbsp pomegranate molasses
• 3 tbsp olive oil
• 1/2 tsp pul biber (Aleppo pepper)
• 1 tsp salt

Instructions

1. Peel the red onions, halve them and slice crosswise into paper-thin half-rings – the finer, the milder the salad.
2. Knead the onion rings with the salt by hand in a bowl for 2–3 min., then rinse in cold water and squeeze out well in a sieve; this removes sharpness while keeping them crisp.
3. Coarsely chop the parsley together with the tender stems and mix loosely with the onions.
4. Stir pomegranate molasses, olive oil and sumac together in a small bowl until a glossy, lightly bound marinade forms.
5. Pour the marinade over the salad and toss gently from the bottom up so the rings don't break; let sit for 5 min.
6. Arrange flat on a plate, dust with pul biber and a little sumac, and serve immediately with grilled meat.