Iraqi Summag Salad Sumac Salad Food

IRAQI SUMAC SALAD (SUMMAQ SALAD)

Steps:

• Cut the cucumbers, tomatoes and onions into small cubes and place into a bowl
• Coarsely chop the herbs and add to the chopped vegetables
• Add sumac, olive oil, lemon juice and salt to taste
• to salad. Toss well and let the flavors meld together in the refrigerator.

IRAQI SUMMAG (SUMAC) SALAD

Steps:

• Peel the cucumbers in stripes. Slice the cucumbers in half, length-wise. Slice these halves into semi-circles, each no more than 1-2 mm thick. Put the cucumbers in the salad bowl.
• Chop the tomato into salad-size pieces - not too large and not too small. Add to the cucumber.
• Slice the onion into long pieces and add to the tomato and cucumber.
• Drizzle about 1 tablespoon of olive oil over the salad and add the sumac and salt to taste. Mix well. Enjoy.

IRAQI 'SUMMAG' SALAD - SUMAC SALAD.

Steps:

• Peel the cucumbers in stripes. Slice the cucumbers in half, length-wise. Slice these halves into semi-circles, each no more than 1-2 mm thick. Put the cucumbers in the salad bowl.
• Chop the tomato into 'salad size' pieces- not too large and not too small. Add to the cucumber.
• Slice the onion into long, pieces and add to the tomato and cucumber.
• Drizzle about 1 tablespoon of olive oil over the salad and add the sumac and salt to taste. Mix well. Enjoy.

IRAQI SUMAC SALAD (SUMMAG SALAD)

Steps:

• Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
• Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
• Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.

PARSLEY AND SUMAC SALAD

Steps:

• Chop of stems of parsley . Rinse the leaves.
• Bunch parsley up and roughly chop.
• Add parsley to a bowl.
• Peel and slice onion into thin slivers.
• Add onion slivers to parsley.
• Add seasoning, dressing and toss altogether.
• Serve as a salad or with meat dishes, with falafal sandwiches and beef sharwarma sandwiches.

PINK GRAPEFRUIT AND SUMAC SALAD

Steps:

• Top and tail five grapefruits so they'll stand on a board. Cut down the side of each grapefruit, following its natural lines, to remove the skin and white pith. Over a bowl to catch the juices, cut in between the membranes to separate the individual segments. Dry the segments on kitchen paper and squeeze any juice from the skin and membranes into a saucepan.
• Squeeze enough juice from the last grapefruit to make the juice in the pan up to 300ml. Add the sugar and chilli, bring to a boil, lower the heat and simmer until the sauce thickens and you have about five tablespoons-worth of juice left - this could take up to 20 minutes. Set aside to cool down, then whisk in the oil, lemon juice, sumac and a quarter-teaspoon of salt.
• In a large bowl, put the grapefruit segments, onion, chicory, watercress and basil. Pour over three-quarters of the dressing and toss gently. (If it seems dry, add all the dressing; otherwise, save it in the fridge for another leafy salad.) Serve at once.