INGREDIENTS:

• 1 large sweet or Spanish onion, thinly sliced (about 1 1/2 cups)
• 1/4 cup fresh mint leaves, minced (about 2 tablespoons)
• 3/4 teaspoon ground sumac berries
• salt & black pepper, to taste
• 2 cups fresh parsley leaves, roughly chopped
• generous pinch cumin
• 1 tablespoon lemon juice
• 1 1/2 tablespoons extra-virgin olive oil

In a large bowl, toss onion with mint leaves, sumac, salt, and black pepper. Allow to rest for 10 minutes.

In a small bowl, mix the parsley, cumin, and lemon juice with a fork. Stir with the fork and slowly add the olive oil, stirring while you drizzle so the dressing emulsifies a bit. Pour the dressing over the onions and toss gently with a wooden spoon to combine.

This is wonderful chilled or at room temperature and will keep in the fridge for 2-3 days.

You can also sauté it in a hot skillet until the onions are tender, then add ground beef or lamb and your favorite vegetables to make a quick, one-pan meal.