Marinated Onion with Sumac
Onion provides a little fiber, while sumac and wine vinegar make the flavor brighter and fresher without sugar. A small serving of this garnish helps balance richer meat dishes and makes the plate feel more lively. It works especially well with grilled meat, kebabs, and simple salads.
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Zametki
Kukhnya: Armenian
Sochetaetsya s: Salaty, Myasnye blyuda, Ryba
339
Portsiy: 8 (1 portsiya ≈ 49 gramm)
Vremya perevarivaniya: 2 chasa
Slice the onion (300 g) into very thin half-rings and gently squeeze it with your hands so it softens slightly. In a separate bowl, mix the wine vinegar (30 g), water (60 g), salt (3 g), and sumac (2 g).
Add the onion (300 g) to the marinade and mix well so the liquid coats all the slices. Leave it for 10 minutes, stir once more, and serve it chilled with meat, fish, or salads.
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Eshche vegan dishes:Bolshe retseptov
Eshche appetizers:Bolshe retseptov
Eshche marinades:Bolshe retseptov
Eshche chilled:Bolshe retseptov
Smotrite drugie kvashenie i fermentatsiya:
Rekomenduem pochitat:Vse stati
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