My end of London is filled with Turkish ocakbasis, literally filled. A walk down Kingsland Road (or Stoke Newington High Street, where it changes I'm not too sure), even in winter, is redolent of a British summer, the air filled with smoke and the unmistakable scent of fat igniting as it hits the glowing coals. Whilst all the restaurants serve the same gorgeous mix of lamb and chicken, off and on the bone, whole or minced into spiced adana, what comes with these kebabs varies between establishments, sometimes within establishments even where one week's grated carrot is another's cucumber, onion and tomato.
For me the 6 balls plus bonus of this salad lottery is the charcoal cooked onion segments, their sweetness offset with tart pomegranate molasses, sumac adding fragrance and parsley its inimitable freshness. I thought I'd give it a go at home this weekend and was very pleased with the result, and that was just using the kitchen grill. If you're blessed with a barbecue I imagine it would be better still and it sits perfectly alongside any flame-grilled meats, Turkish or not.
Turkish Grilled Onion, Pomegranate Molasses and Sumac Salad
1 Large White Onion
A handful of flat-leaf parsley
A tablespoon or two of pomegranate molasses
1/2 ts sumac
Method
Cut the onion into eighths and skewer, either onto metal or bamboo that has been soaked.
Grill or barbecue over a high heat for a few minutes a side until nicely charred and softened through.
Remove onto a plate, breaking the segments up, drizzle with the molasses then scatter the parlsey and sumac on top, adding a sprinkle of salt if you want.
Serve as part of a mezze or any other meal you think it would go with.
Niceness, I got a wicked grilled onions salad at Testi on the high st once...
Posted by: oliver standing | May 10, 2011 at 04:55 PM
Ooh, this is very reminiscent of what I've been eating in Lebanon the last couple of weeks... that balance of sweet, sour and herb!
Posted by: Kavey | May 10, 2011 at 09:11 PM
This is my favourite salad at 19 Numara Bos Cirrick. It's one of the reasons I rarely stray from when I go for Turkish food in Dalston. Your version looks ace!
Posted by: Sharmila | May 14, 2011 at 11:01 AM
My brother lives in that part of London and the air seems to be filled with the gorgeous smells of chargrilled meat and spices. Love this simple onion recipe - perfect for summer once the BBQ really comes out in force!
Posted by: thelittleloaf | May 15, 2011 at 07:50 PM
Oliver - thinking about it Testi was the first place I ever had it
Kavey - it's a fine trio of flavours
Sharmila - a recent trip to 19 Numara is what inspired me to recreate
TLF - a walk down there definitely gets the stomach juices flowing
Posted by: Joshua Armstrong | May 18, 2011 at 08:32 AM
I so enjoy returning to your blog - what gorgeous ideas. This salad looks delicious.
Posted by: Sprinzette @ Ginger and Almonds | May 18, 2011 at 03:12 PM
Sprinzette - if you're living in Dalston you've no need to make it yourself (although it is fun) - it's right on your doorstep.
Posted by: Joshua Armstrong | May 18, 2011 at 03:43 PM
Yum, those smoky onions are my favourite part of going out for Turkish bbq - I'm going to try them in my chiminea.. any idea where i can get pomegranate molasses locally (i'm in N16)?
Posted by: katie | May 18, 2011 at 09:44 PM
Katie - I buy my in the TFC (Turkish Food Centre) at the top of Ridley Road market. Any Turkish shop (Green Lanes, Shacklewell Lane, Stoke Newington High Street...) should have it though.
Just look for small bottles of a dark liquid with a pomegranate on the label, sometimes it's called pomegranate sauce. Along these lines:
http://www.chefswarehouse.com/Pomegranate-Molasses-14-oz/M/B001TZMCD8.htm?traffic_src=GB&utm_medium=CSE&utm_source=GB&id=uk
The ingredients tend to revolve around pomegranate juice and sugar of some sort.
Posted by: Joshua Armstrong | May 19, 2011 at 09:23 AM
Brill, thanks a lot! Love your blog, so many recipes I want to try...
Posted by: katie | May 19, 2011 at 10:35 AM