sumac

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Parsley, Red Onion and Pomegranate Salad

Parsly, Red Onion and Pomegranate Salad

1 medium red onion, thinly sliced
½ teaspoon sugar
½ teaspoon ground sumac
Kosher salt

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon pomegranate molasses or ½ tsp. honey
2 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
¼ cup pomegranate seeds

Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes. Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.

Just before serving, toss in parsley and pomegranate seeds; season with salt. Could add crumbled feta as well.

4
Your rating: None Average: 4 (2 votes)

Lamb Shawarma

Lamb Shawarma

We took a lamb recipe from Jerusalem: A Cookbook and adapted it with a cooking technique from Cook's Illustrated to create a perfectly tender, medium-rare lamb roast with shawarma spices.

4.5
Your rating: None Average: 4.5 (2 votes)

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