Anissa Helou’s Onion and Parsley Salad
This simple salad — bright with lemon and sumac — is used to accompany grilled meat and poultry throughout the Levant. It is adapted from Helou’s Feast: Food of the Islamic World, which we reviewed in May 2020. We love it with Kafta, Lebanese lamb skewers. Spread the salad on top of pita or other flatbread, then lay the grilled meat on top.
Serves 4.
Ingredients
2 medium onions, halved lengthwise and cut into thin wedges
1/2 bunch Italian parsley, most of the bottom stems discarded, roughly chopped
1 tablespoon ground sumac
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Scant 3/4 teaspoon salt
Freshly ground black pepper
Instructions
1. Soak the onions in 2 cups hot water for 5 minutes. Drain and spread to dry on a clean kitchen towel, then transfer to a medium mixing bowl.
2. Add the parsley, sumac, lemon juice, olive oil, salt and black pepper and mix well. Taste and adjust seasoning.
Anissa Helou’s Onion and Parsley Salad
Ingredients
- 2 medium onions, halved lengthwise and cut into thin wedges
- 1/2 bunch Italian parsley, most of the bottom stems discarded, roughly chopped
- 1 tablespoon ground sumac
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- Scant 3/4 teaspoon salt
- Freshly ground black pepper
Instructions
- Soak the onions in 2 cups hot water for 5 minutes. Drain and spread to dry on a clean kitchen towel, then transfer to a medium mixing bowl.
- Add the parsley, sumac, lemon juice, olive oil, salt and black pepper and mix well. Taste and adjust seasoning.
