Simple sumac onions from Zahav: A World of Israeli Cooking (page 97) by Michael Solomonov and Steven Cook

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopped liver with gribenes; Whole roast chicken with laffa and tehina

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on June 03, 2018

    I diced my onions because I was using them in a salad. Mine also weren't pink like the book, but nicely speckled. That said, I really love how they taste (I always forget how wonderful sumac is...) and can't wait to add them to other recipes.

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