Middle_Eastern
Middle Eastern - Salads and Sides
Sayadieh 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
- • 4 large onions, thinly sliced
- • 1/2 cup vegetable oil, for frying
- • 1/2 tsp ground cumin
- • 1/4 tsp ground cinnamon
- • 1/4 tsp freshly ground black pepper
- • 1/2 tsp fine salt
- • 2 tbsp pine nuts, toasted
Preparation Steps
1
Phase 1
Peel the onions and slice them into thin even rings.
2
Phase 2
Fry the onions in the hot oil over medium heat, stirring often, until deep golden brown, 10 to 15 minutes.
3
Phase 3
Lift out with a slotted spoon and drain on kitchen roll so they crisp as they cool.
4
Phase 4
Toss the warm crisp onions with the cumin, cinnamon, black pepper, and salt.
5
Phase 5
Serve as a side scattered over rice and fish dishes, topped with the toasted pine nuts.