Sumac Onion Meze Calories

Sumac Onion Meze is made by thinly slicing onion, tossing it with sumac and salt, then mixing in chopped parsley. Gently massage the onion to soften its sharpness; lemon juice is an optional addition.

Sumac Onion Meze is commonly served alongside Turkish kebabs, grilled meat, and köfte. You can also tuck it into a lavash wrap, where its tart crunch balances rich, savory fillings.

To make the onions less sharp in Sumac Onion Meze, slice them thinly and gently rub them with salt and sumac. Squeeze out excess liquid before adding parsley so the meze stays crisp rather than watery.

Red onions are a popular choice for Sumac Onion Meze because their color and mild sweetness pair well with sumac. White or yellow onions also work; slice them thinly and massage them with salt to mellow their bite.

Sumac Onion Meze is traditionally served raw, not cooked. Thin slicing and rubbing the onion with salt and sumac soften its texture while preserving its fresh crunch; cooking it gives the dish a sweeter, different character.

You can make Sumac Onion Meze a little ahead, but it is best close to serving because sliced onion releases liquid as it sits. For a fresher texture, prepare the onion first and stir in the parsley shortly before serving.

Sumac Onion Meze keeps in a covered container in the refrigerator, but its texture is best when eaten by the next day. The onion gradually softens and releases liquid, so drain excess liquid before serving leftovers.

Sumac Onion Meze is one Turkish-style onion salad, distinguished by its sumac seasoning and frequent pairing with kebabs. The broader term “onion salad” can describe many versions that use different herbs, dressings, or vegetables.

Yes, Sumac Onion Meze works well in a kebab wrap. Add a modest layer with the grilled meat and lavash; its tart onion flavor cuts through the meat’s richness without needing a separate dressing.