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Ingredients
- 1/3 cup pine nuts
- 1 large red onion, thinly sliced
- 2 tablespoons fresh lime juice
- Kosher salt
- 1/2 cup coarsely chopped mint
- 1/2 teaspoon sumac
- 1/2 teaspoon urfa biber or crushed red pepper flakes
- Olive oil (for drizzling)
- Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.
Details
Servings 1
Adapted from bonappetit.com
Preparation
Step 1
Preparation
Toast pine nuts in a dry small skillet over medium-high, tossing often, until golden brown, about 2 minutes. Let cool.
Combine onion and lime juice in a medium bowl; season with salt. Let sit until onions are slightly softened, 10–15 minutes.
Just before serving, toss in mint and pine nuts; taste and season with salt as needed. Top with sumac and urfa biber and drizzle with oil.
Toast pine nuts in a dry small skillet over medium-high, tossing often, until golden brown, about 2 minutes. Let cool.
Combine onion and lime juice in a medium bowl; season with salt. Let sit until onions are slightly softened, 10–15 minutes.
Just before serving, toss in mint and pine nuts; taste and season with salt as needed. Top with sumac and urfa biber and drizzle with oil.
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