Middle_Eastern
Middle Eastern - Salads and Sides
Lahmacun Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 2 large red onions, thinly sliced
- • 1/2 cup chopped flat-leaf parsley
- • 2 tbsp sumac
- • 1 tomato, diced
- • 1 tbsp pomegranate molasses
- • 1 tbsp lemon juice
- • 2 tbsp olive oil
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Cut the onions into very thin half-moons and soak them in cold water for 10 minutes, then drain.
2
Phase 2
Toss the drained onions with the sumac and salt, squeezing lightly with your fingers until they soften and release their juice.
3
Phase 3
Add the diced tomato and chopped parsley to the bowl.
4
Phase 4
Drizzle over the pomegranate molasses, lemon juice, and olive oil and toss everything together.
5
Phase 5
Serve as the classic sharp, crunchy salad heaped over flatbreads or alongside grilled meats.