* Exported from MasterCook *
Mediterranean Onion and Parsley Salad - Salatat Baqduness wa Bassal
Recipe By :Mediterranean Street Food by Anissa Helou
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium onions -- thinly sliced
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons ground sumac
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
Salt
Freshly ground black pepper
Soak the onions in 2 cups hot water for 4 minutes. Drain and spread to dry
on paper towels. Transfer the onions to a mixing bowl. Add the remaining
ingredients and mix together. Taste and adjust the seasoning if necessary
and serve with barbecued meat.
Makes 4 servings
This salad is common throughout the eastern and southern Mediterranean
from Turkey to Egypt. It is always laid on the bread on which grilled
[Favorites] are served. In Turkey the salad is seasoned with only sumac;
in Egypt, with lemon juice; and in Syria, Lebanon, and Israel it is
seasoned with both. A chef friend of mine, Sami Tamimi, whose recipe this
is, taught me to soak the sliced onions in boiling water for a few minutes
before using. This softens them slightly and, more significantly, takes
away some of the sharpness. Be sure to dry the onions well before adding
the seasonings.
Cuisine:
"Mediterranean"
Source:
"Epicurious | July 2002"
S(Formatted by Chupa Babi):
"Jan 2014"
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Per Serving (excluding unknown items): 88 Calories; 6g Fat (55.1% calories
from fat); 2g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 35mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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