Sumac-Pickled Onions: A Neom Kitchen Specialty

Sumac-Pickled Onions in Neom

In the futuristic city of Neom, where innovation and sustainability are key, traditional ingredients like sumac are used in creative ways. Sumac-Pickled Onions are a perfect example of this. Combining the tangy, lemon-like flavor of sumac with the crispness of onions creates a condiment that is visually striking and deliciously cooling.

Ingredients:

• 1 medium red onion, thinly sliced into half moons
• 7.5 ml (1½ tsp) sumac
• 30 ml (2 tbsp) lemon juice
• 0.625 ml (1/8 tsp) salt

Method:

1. Mixing the Ingredients: In a small bowl, combine the thinly sliced red onion, sumac (7.5 ml), lemon juice (30 ml), and salt (0.625 ml).
2. Pickling Process: Toss the mixture well. Allow it to soften and pickle for at least 20 minutes. The onions will take on the sumac’s vibrant garnet hue, adding drama to any dish.
3. Storage: If not using immediately, transfer the sumac-pickled onions to a sealed airtight container. They can be refrigerated and used within 3 days.

In Neom’s kitchens, these Sumac-Pickled Onions are more than just a condiment; they’re a reflection of the city’s culinary ethos. They add a refreshing touch to dishes like roasted chicken, kebabs, or rice dishes. Moreover, they offer a dairy-free alternative for adding tang and crunch to salads, like++ Smacked Cucumber Salad.

Sumac-Pickled Onions in Neom represent a fusion of traditional Middle Eastern flavors with contemporary culinary trends, emphasizing the city’s dedication to innovative and health-conscious cooking. Their simplicity, combined with their vibrant flavor and color, makes them a beloved addition to the Neom dining experience.

How popular is the Sumac-Pickled Onions recipe in the Middle East and in Saudi Arabia?

Sumac-Pickled Onions are quite popular in Middle Eastern cuisine, including in Saudi Arabia. This dish, known for its vibrant color and tangy flavor, is a staple in many Middle Eastern kitchens. The popularity stems from the widespread use of sumac in the region, a spice that is cherished for its lemony taste and ability to add a refreshing acidity to dishes.

In the context of Middle Eastern cuisine, pickled vegetables, including onions, are common accompaniments to a variety of dishes. They are often served as part of mezze platters, alongside grilled meats, or with traditional rice dishes.

The use of sumac to pickle onions adds a unique twist, combining the traditional practice of pickling with the distinct flavor profile of sumac.

In Saudi Arabian cuisine, which often features bold flavors and a variety of spices, Sumac-Pickled Onions are appreciated for their ability to balance richer dishes with their bright, acidic notes.

They may be found in both traditional restaurants and home cooking, reflecting the region’s culinary traditions and the adaptability of its cuisine to incorporate different flavors and ingredients.

Overall, while the exact popularity of Sumac-Pickled Onions can vary, their use is well-aligned with the flavor profiles and culinary practices of the Middle East and Saudi Arabia.

Explore more information about Middle Eastern cooking here.

Also, for additional information about the culinary scene in NEOM visit NeomTaste.com or NeomPoint.com.