Guest guest Posted April 27, 2008 Report Share Posted April 27, 2008 Palestinian Sumac and Onion Relish 3 Medium-sized onions, sliced 1 1/2 T Sumac, (more to taste) 1 T Olive oil 2 t Salt 1 pinch Cayenne, or more to taste Place the onion rings into mixing bowl. Add rest of ingredients and stir thoroughly and gently. Let rest, stirring occasionally for about three hours. Relish will lose at least half of its original volume. Yield: Approximately 1-1/2 cups Author: Palestinian woman who runs the mom-and-pop down the street Source: Posted to JEWISH-FOOD by Brian Mailman Formatted by Chupa Babi: 04.24.08 “This is a good relish to use as a sandwich spread--for example, take some very thinly sliced [favorites] (or cream cheese) and stuff a pita with it and plenty of the relish. Ive even used it as a garnish when serving a curry dish!†ChupaNote: fantastic with falafel, in the pita or just spread on top. Very good on pilafs too. Cooks Thesaurus: sumac berries = ghora angur Shopping hints: Look for this in Middle Eastern markets. Crushed dried sumac is called somagh. Substitutes: lemon zest + salt OR (in salads) lemon juice OR (in salads) vinegar. ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.