Soğan Piyazı — Turkish Sumac Onion Salad for Grills

Soğan piyazı (sumac onion salad) is the essential side for Turkish grills — raw onion with sumac, parsley and lemon. Without this side, kebab isn't complete. Sumac balances the richness of meat and refreshes the palate.

Ingredients (serves 4)

• 2 medium red onions
• 1 tablespoon sumac
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon Aleppo pepper flakes (optional)
• Handful of fresh parsley, finely chopped
• Salt

Preparation (15 min)

Step 1 — Slice onion (5 min)

Slice onion into very thin rings or thin slices (mandoline gives the best result). Thinner = less sharpness.

Step 2 — Remove sharpness (5 min)

Place sliced onion in a bowl, sprinkle with a tablespoon of salt and rub. Let stand 5 minutes. Rinse under cold water and dry with paper towel. This removes sharpness and bitterness.

Step 3 — Mix (2 min)

Return onion to a clean bowl. Add sumac, olive oil, lemon, Aleppo pepper and parsley. Toss gently. Salt to taste.

Step 4 — Serve

Serve cold immediately with grilled meats — kebab, adana, urfa, lamb. As a side or sprinkled over the meat.

Tips

• Red onion gives the best result — slightly sweet, not too sharp
• Thin sliced = less sharpness
• Salting + rinsing = trick for milder-eaten onion
• Vegan by default, 5-minute prep

Frequently Asked Questions

What if my onion is too sharp?

The salting + rinsing step is essential — without it onion stays sharp. Alternative: soak sliced onion in ice water 10 minutes before use.

What is it served with?

Classic with Turkish grills — şiş tavuk, adana kebab, lamb. Also great with lahmacun, döner kebab and pide.

Is it halal?

Yes, naturally halal and vegan. Our sumac has halal certificate from Turkey.

Soğan piyazı is proof that sometimes a simple side is what makes the difference between a good and a perfect meal.