Iraqi Summag Salad Sumac Salad Recipes

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IRAQI 'SUMMAG' SALAD - SUMAC SALAD.

This is a recipe for a very tasty salad using the Middle Eastern spice Sumac / Sumaq. In Iraq, it is lmown as Summag - hence the name Summag salad. It is easy to make & comes fromm an Iraqi blog on the 'net.

Provided by Um Safia

Categories     Onions

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6



Iraqi 'summag' Salad - Sumac Salad. image

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.

Nutrition Facts : Calories 33.6, Fat 0.3, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 7.9, Fiber 1.4, Sugar 4, Protein 1.4

2 large cucumbers
1 large tomatoes
1/4 medium onion
1 tablespoon sumac
salt
olive oil

IRAQI SUMAC SALAD (SUMMAG SALAD)

One of my favorite lunch spots is a charming little Iraqi restaurant that makes the best food! The first time I tried this salad, I just knew I had to try and recreate it at home. The tangy lemon and sumac flavors make this salad super refreshing and perfect for summer. This makes 2 lunch-sized portions, or 4 side salads.

Provided by France C

Categories     Green Salads

Time 30m

Yield 2

Number Of Ingredients 9



Iraqi Sumac Salad (Summag Salad) image

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.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 10.9 g, Fat 7.3 g, Fiber 2.7 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 601.4 mg, Sugar 4.9 g

2 medium Roma tomatoes
½ large English cucumber, peeled and seeded
½ medium red onion
½ cup minced fresh parsley
1 teaspoon ground sumac
½ teaspoon salt
2 cups packed fresh arugula
2 tablespoons fresh lemon juice
1 tablespoon olive oil

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