It is said that the Prophet Muhammad did not like the smell of onions although he liked to eat them, and he therefore asked people not to attend the mosque smelling of onion or garlic. According to numerous sayings and proverbs, onions have a low rating in Arab folklore, but they are very much appreciated and often eaten raw, quartered or sliced. An Iranian version with added mint called sarkeh piaz is a relish to serve with broiled meats

　　

Ingredients

serves 6

　　2 large mild onions

　　Salt

　　2–3 tablespoons wine vinegar

　　1 tablespoon crushed dried mint (optional)

　　

Step 1

Cut the onions in half, then slice them into half-moon shapes. Sprinkle with a little salt; add the vinegar and mint. Toss the onions in this seasoning, and leave them to stand for at least 1 hour before serving. They will become soft, lose much of their pungency, and absorb the other flavors.

　　

Step 2

Serve them as an appetizer, or place them in little bowls on the table to accompany a main dish.

　　

Variation

Step 3

A Lebanese way is to sprinkle the onions simply with salt and a little sumac.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf