Photo: Eric Wolfinger
Yield
Makes 1 cup

This salad, adapted from one in Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (Mortar and Pestle Press; $35), is a classic kebab accompaniment. Wolfert learned how to make it from a master of kebabs, Burhan Çagdas of Gaziantep, Turkey.

This recipe goes with: Pomegranate-Glazed Pork Skewers with Dill-Onion Marinade

How to Make It

Step 1

In a colander or sieve, toss onion slices with salt and let stand for 5 minutes to soften and reduce the harshness. Rinse and drain well.

Step 2

Transfer the onion to a bowl and toss with parsley and sumac. Serve within 30 minutes.

Recipe adapted from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life. Mortar and Pestle Press; $35.

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