Chef Yotam Ottolenghi’s Sumac Onions Recipe

Sumac onions, which consists of thinly sliced onions pickled in a marinade of sumac and lemon, are a Middle Eastern condiment. While raw onion is one of the main components of the side dish, it doesn’t have a harsh taste. Instead, it has a lemony flavor, making it versatile enough to pair with a wide range of foods.

Sumac is a spice that comes from the ground-up dried berries of the sumac bush, which primarily grows across the Mediterranean region. Ground sumac powder has a tangy, acidic flavor reminiscent of lemon juice, making it suitable for both sweet and savory recipes. To preserve its bright color and flavor for presentation, sumac powder is often added at the end of cooking.

The sumac onions that Chef Yotam Ottolenghi prefers only require four ingredients: red onion, sumac, lemon juice, and salt. Other versions also call for red pepper flakes, olive oil, parsley, and red wine vinegar.

For Chef Yotam Ottolenghi, the onion salad reminds him of home. “Sumac onions is something that goes back a long way for me,” Yotam says. “When I think about it, I think [about] a shawarma stand in Jerusalem or anywhere around the Middle East, where one of the condiments is these brightly red onions. And the reason why they’re so brightly red is because of sumac.”

Sumac pairs particularly well with onions; the combination of the two creates a cooling condiment that’s a great substitute for dairy, so you can use sumac for kebabs or shawarma or any other recipe where you don’t want to add yogurt.

Sumac-marinated onions also offer acidity to rich or fatty dishes, whether the meal is starchy or meat-based. This condiment can go on roasted chicken, grilled meat, chickpeas, or roasted veggies.