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Palestinian Sumac and Onion Relish

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Palestinian Sumac and Onion Relish

 

3 Medium-sized onions, sliced

1 1/2 T Sumac, (more to taste)

1 T Olive oil

2 t Salt

1 pinch Cayenne, or more to taste

 

 

 

 

Place the onion rings into mixing bowl. Add rest of ingredients and stir

thoroughly and gently. Let rest, stirring occasionally for about three hours.

Relish will lose at least half of its original volume.

 

Yield: Approximately 1-1/2 cups

 

Author: Palestinian woman who runs the mom-and-pop down the street

Source: Posted to JEWISH-FOOD by Brian Mailman

Formatted by Chupa Babi: 04.24.08

 

“This is a good relish to use as a sandwich spread--for example, take

some very thinly sliced [favorites] (or cream cheese) and stuff a pita

with it and plenty of the relish. Ive even used it as a garnish when

serving a curry dish!â€

 

ChupaNote: fantastic with falafel, in the pita or just spread on top. Very good

on pilafs too.

 

Cooks Thesaurus: sumac berries = ghora angur Shopping hints: Look for this in

Middle Eastern markets. Crushed dried sumac is called somagh. Substitutes:

lemon zest + salt OR (in salads) lemon juice OR (in salads) vinegar.

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