This uncooked, tangy sauce is made by tossing thinly sliced onion with sumac, mint, and lemon, then letting it rest. Served alongside grilled meat, it cuts through the richness and adds a vivid color to the plate.
Rub the thinly sliced onion with plenty of salt.
Let the onion rest for 15 minutes, then rinse it with cold water and squeeze out the liquid by hand; this tames its sharp smell and bite.
Toss the rinsed onion with the sumac, lemon juice, dried mint, and Turkish red pepper flakes.
Chill the mixture in the refrigerator for at least 1 hour, then sprinkle parsley over it and serve. The longer it rests, the better the flavors blend.
Do not skip rubbing the onion with salt and rinsing it; otherwise, the sauce will taste too sharp. The longer it rests, the more balanced it becomes, so make it the night before if possible.
Kebap gecesinde hazırladım ama dinlendirmeyi unutup hemen servis ettim, soğan hâlâ oldukça keskindi ve misafirlerim pek sevmedi. Ertesi gün kalanını buzdolabında bir gece bekletince tat tamamen değişti, çok daha yumuşak ve dengeliydi.
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