I got the idea from this from Jerusalem: A Cookbook. Their version includes buttermilk, which they say is not traditional but sounds good to me, as I love buttermilk based dishes. Alas, I had no buttermilk so made do with a more traditional rendition, using lemon juice, olive oil and parsley. Some recipes call for mint. I actually did have a little bit of sumac to top it off, but it would be good without it. It’s a great little side dish to go with or on top of falafels.
I just mixed it up to taste. I chopped:
- red onions
- green onions
- red pepper
Then added enough olive oil and lemon juice (2:1 ratio roughly) to coat, added some salt and sprinkled with the sumac.0