This Turkish salad is the perfect accompaniment for kebabs.
Sogan Piyazi - Onion, Parsley and Sumac Salad
- 2 red onions, finely chopped
- 10 flat-leaf (Italian) parsley sprigs, finely chopped
- 1 tablespoon sumac
- 2 teaspoons salt
- 1 lemon, juiced
- 4 tablespoons olive oil
- Combine the onion, parsley, sumac and sea salt, and massage the chopped onions to get some of the juices out. Add lemon and olive oil, mix and serve with kebabs.