Parsley and purple onion relish

Parsley and purple onion relish

By
From
Saha
Makes
2 cups
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
1 teaspoon ground sumac
2 purple onions, very finely sliced
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
1 cup flat-leaf parsley, roughly chopped
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
salt

Method

  1. Soak the sumac in cold water for a few minutes and remove any husks or uncrushed berries that float to the top. In a separate bowl, soak the onions in cold water to remove some of the sharpness. Drain them and pat them dry. Mix the sumac, allspice and pepper with the sliced onions and rub in well. Add the parsley, vinegar, oil and salt, and toss together well.
  2. Serve at room temperature with grilled or roasted poultry.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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