Sumac-Onion Dressing (Musakhan Onions)

October 7, 2015

Sumac-Onion Dressing (Musakhan Onions) - kvalifood.com

Sliced onions slowly caramelized in olive oil with sumac – the topping for Palestinian musakhan. Sumac provides a fruity tartness that complements the sweetness of long-cooked onions. Served on flatbread with or alongside roasted chicken.

Serves 4-6 as a topping

Ingredients

5 medium onions (~500 g), halved and thinly sliced
80 ml extra virgin olive oil (1/3 cup)
3 tbsp ground sumac
1 tsp fine salt
2 tbsp toasted pine nuts, for garnish (optional)

Directions

Heat the olive oil in a large skillet over medium heat.
Add the sliced onions and salt. Stir to coat in the oil.
Cook over medium to medium-low heat, stirring every few minutes, until soft, golden, and deeply caramelized, about 20-25 minutes. Reduce heat if they brown too quickly.
Add the sumac and stir well. Cook another 3-5 minutes so the sumac blooms in the oil and melds with the onions.
Taste and adjust salt. Scatter toasted pine nuts over the top before serving.

Notes

Adding sumac toward the end preserves its brightness and avoids bitterness from prolonged high heat.
For a saucier version, add 120 ml chicken broth in the last 5 minutes and let it cook down.
Extra spices (1/2 tsp cumin, 1/2 tsp allspice) can be added with the salt for a family-style variation.
The olive oil carries sumac flavour, so do not reduce it too much.
Use as a topping for flatbread, a condiment for grilled meats, or stirred into grain bowls.