Parsley And Sumac Salad Food

PIYAZ SALAD WITH RED ONIONS, TOMATOES, PARSLEY AND SUMAC

Steps:

• Rub and work sumac and the salt into the onion slices with your hands really well (this will soften the onions and help spices infuse in well).
• Stir in the chopped tomatoes, parsley and paprika flakes, combine well.
• Wisk together the extra virgin olive oil and lemon juice and pour over the piyaz salad. Season with more salt (if needed) and freshly ground black pepper.
• Serve Piyaz Salad with feta cheese, olives and/or hummus for a delicious spread. Piyaz Salad is also the ultimate accompaniment of Lahmacun and Turkish meatballs, kofte.

PARSLEY AND SUMAC SALAD

Steps:

• Chop of stems of parsley . Rinse the leaves.
• Bunch parsley up and roughly chop.
• Add parsley to a bowl.
• Peel and slice onion into thin slivers.
• Add onion slivers to parsley.
• Add seasoning, dressing and toss altogether.
• Serve as a salad or with meat dishes, with falafal sandwiches and beef sharwarma sandwiches.

PARSLEY, RED ONION, AND POMEGRANATE SALAD

Steps:

• 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.

ONION AND PARSLEY SALAD

Steps:

• 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.

IRAQI SUMAC SALAD (SUMMAG SALAD)

Steps:

• Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
• Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
• Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
• Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
• Seed the cucumber, dice it, and add it to the salad bowl.
• Cut the tomatoes in half and add them to the salad bowl.
• Mince the scallions and add them to the salad bowl.
• Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
• In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
• Pour the dressing over the salad.
• Break the crispy pitas into small pieces and add to the salad. Toss well.
• Enjoy!

PARSLEY SALAD WITH BARLEY, DILL AND HAZELNUTS

Steps:

• Bring about 3 cups water to a boil in a medium saucepan and add the barley and salt to taste. Reduce the heat, cover and simmer 45 to 50 minutes, until the barley is tender. Drain and return the barley to the pot. Place a towel over the top of the pot and return the lid. Let sit for 15 minutes. Line a sheet pan with paper towels and place the cooked barley on top to cool. When cool, transfer to a large bowl.
• Cut the parsley leaves into fine shreds by gathering together a bunch of leaves, and cutting across the bunch with a chef's knife. Place in the bowl with the barley. Add the dill, celery, radishes and sumac.
• Place the toasted skinned hazelnuts in a plastic bag or a pastry bag and place on your work surface. With a rolling pin, roll over the nuts to crush them into halves. Don't crush them completely (but don't worry if your pieces are smaller than neat halves). Add to the bowl.
• Whisk together the lemon juice, salt and pepper to taste, the olive oil and the hazelnut or walnut oil. Toss with the salad and serve.

MARINATED PARSLEY KALE SALAD

Steps:

• Chop, dice, mince and seed as directed. The seeding of the cukes is important, if you leave them in, your salad will get really soggy and gross. add any other veggies you like. I don't recommend tomatoes or avocado for the long haul, but their nice to throw on top as you serve it. Add less onion if you like, even try different varietys. I like shallot in this as well. just think hearty for your greens.
• throw the whole mess in a big big bowl. toss your seasonings on top, and if you like a handful of nuts. then drizzle on the oil and lemon juice. This is where it gets messy! get your hands in there and rub the oil and acid into your greens. this helps to mix it, but the rubbing of the leaves really helps to start the marinade and make everything softer and happier. I know it sounds all hippy dippy, but it makes a difference i swear.
• now put a lid on it and let it sit. If your making it to eat today, let it sit on the counter for a few hours before serving. serving it tomorrow and beyond? toss it in the fridge! This will keep for at least a week!
• Variants!: Like I said, I've done this with so many different oil/acid combos. try balsamic and olive oil, apple cider and red wine vinegar and avoccado oil, really anything. You just need both an acid and an oil. I also sometimes throw some sumac powder in this. its the seasoning thats in fattoush salad that adds that bitter lemony flavor. have fun with it!