"My purple onions are living their best Sumac life"
If there’s one thing I love in the kitchen, it’s a recipe that makes me
feel like I’ve done a lot when really, I’ve done almost nothing. Enter
Sumac Onions, the ultimate “fake it
till you make it” side dish. With just a few ingredients and minimal prep,
you can whip up a bowl of
flavour-packed, Middle Eastern-inspired onions
that taste incredible.
Let’s talk flavour, because these onions aren’t just onions, they’re
onions with attitude. Thanks to the
sumac, adding a
tangy flavour to the onions. The fresh parsley adds a bright lift, while a squeeze of lemon juice gives a citrusy zing
that cuts through richer dishes.
The
sumac adds a Middle Eastern flair, a nod to its roots in
Turkish, Lebanese, Syrian, and Persian cuisine, where it has long been used to brighten grilled meats, rice, and
salads. Tossing these simple ingredients together gives you a
fusion kachumar, a play on a South-Asian side salad, that’s tangy,
fresh, and surprisingly lifting.
The first time I made it, I paired it with comforting
dhaal, then tried it alongside
biryani, and wow, what a combo!
The freshness of parsley and the zing of sumac onions balanced the rich,
spiced dishes perfectly. I also served them with my mum’s chicken and vegetable skewers, tucked into naan with a dollop
of yoghurt chutney. Recently you may have seen it added to the Viral Döner Kebab Wraps I made (recipe here). Quick, easy,
and ridiculously versatile, these
Sumac Onions elevate almost any
meal the ultimate easy topping for pitas and wraps.
because adulting is optional, and we just out here vibing
Alhamdulillah (Thank God)"
I absolutely adore prawns, they're my forever favourite and something I can
never quite get enough of. There are 2 - 3 homemade prawn recipes which I
keep going back to, and I request my mum to make them for me, and I'll happily
choose a home-cooked version over restaurant prawns any day. This recipe has
always been a family favourite, like I said, one I often ask my mum to
marinate whenever she's prepping prawns. I finally had a turn to take a familiar favourite and add my own twist.
This post exists thanks to the loveliest surprise from Blue Rizz, who
gifted me a box of Vannamei XL King Size Prawns. I had initially ordered prawn
meat for another recipe, and Aanisah added this box as a surprise, the
perfect nudge I needed to film and share this recipe at last. If you're in
Botswana and looking for a reliable Seafood Plug, you'll love their service.
The prawns came clean, fresh, and needed almost no prep. Plus, they have a wide selection of seafood, and the deals are always worth checking out. Contact Aanisah on +267 76 091 595.
As I mentioned, these prawns were so clean, literally ready to marinate,
cook up and enjoy! I just removed the head and legs; that's just a personal
preference.
With December in full swing, the holiday vibes are strong, and on my side
of the world, that means long sunny days, poolside lounging, and any excuse
to fire up the braai. There's something magical about pairing good weather
with good food, and prawns are always a win for easy entertaining.
This recipe is wonderfully flexible: you can pan-fry, oven-grill, or
braai/BBQ the prawns depending on what you prefer. My heart belongs to the
braai version; the gentle smokiness takes the flavours to another level. The
marinade blends heat and sweetness, a peri-peri kick balanced with honey,
while the lemon, butter, and herby garlic sauce bring everything together
into something dreamy.
TikTok
@spicyfusionkitchen Enjoying some Spicy Peri Peri Honey Prawns braai poolside, is the only December vibe you need, Alhamdulillah 🤤❤️🍤👙 Aanisah From Blue Rizz BW kindly gifted me a box of Vannanei Prawns, XL King Prawns. They were so clean, the size was perfect, definitely going to be getting myself more 😁 BW Seafood 🇧🇼🔌 - +267 76 091 595 Full Recipe on www.spicyfusionkitchen.com 🔗 #braai#bbq#prawns#food#foodtiktok♬ Tyla Water - Made By J
Döner kebab is one of the world’s most iconic street foods, with origins
tracing back to the Ottoman Empire where seasoned meat was slowly roasted on
a vertical spit. Its popularity spread across Europe, especially the UK,
where it became a late-night favourite and a comfort food classic.
I’m usually not one to jump on social media trends, but this one genuinely
stopped me mid-scroll. It looked too good to ignore, and yes, I needed to
try it my way and bump it up my posting schedule because it deserved to be
shared asap. The excitement wasn’t just mine; my dad, a
devoted döner lover, had been hinting (not so subtly) everyday, that I needed to make
it the moment it blew up online.
This viral recipe was first shared by Meze Mike, and full credit
goes to him for showcasing such a clever family method. It’s a smart,
approachable way to recreate authentic takeaway-style döner at home, without
any fuss. That simplicity has played a huge role in why the recipe is
exploding online.
The key to getting that juicy, flavourful texture lies in your choice of
mince. Even if you’re opting for lean beef, chicken or lamb,
make sure there’s some fat in the mix, around 15 - 20% is ideal. Too
lean, and the döner becomes dry; just enough fat, and you get that tender,
fall-apart finish that makes the recipe so irresistible.
I served mine with a fresh Chopped Salad and Sumac Onions (recipe coming next), both of which layer beautifully in a
warm wrap or soft pita.
I also made two classic Kebab-Shop Sauces that are usually drizzled over a
proper döner: Garlic Sauce and Red Chilli Sauce. Recipes for
both are coming to my Instagram soon, so keep an eye out.
I originally made a big batch of this döner
because, as always, my mince blindness struck again, my eyes and
hands never agree on quantity. So if you notice that the ingredient list
doesn’t perfectly match some of the photos, that’s why!
I’ve scaled the recipe down to a more manageable amount for
anyone to try at home. The bonus of a larger batch, though, is that I was able to freeze leftovers, which will be perfect for quick, no-fuss meals on
easy-going days or nights.
If you do end up with leftovers, the döner is incredibly versatile. You can
tuck it into sandwiches, scatter it over pizza or pile it high on loaded
fries for an easy, filling meal. It’s flavour-packed, adaptable and perfect
for anyone searching for the best homemade döner kebab recipe.
Hey, I’m Zainab — cooking (and eating) is how I embrace my chubby cheeks, and bring a little joy to the kitchen! I love blending flavours, spices, and cultures to create recipes that are as fun to make as they are to eat. Think bold spices, fusion twists, and meals that are fancy enough to impress but easy enough to whip up any day of the week.
Every recipe I share is something we’ve actually eaten at home — no food styling fakery here (well, maybe just a bit of garnish magic). My step-by-step photos and videos walk you through every stage, so whether you're a kitchen newbie or a seasoned pro, you’ll plate up something delicious and beautiful in no time.
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