white italian sweet onions are cut into quarters, skewered, and cooked directly over fire, giving them a deep char, natural sweetness, and smoky aroma. finished with olive oil, salt, turmeric juice, pomegranate molasses, and fresh herbs.

white italian sweet onions, olive oil, salt, sauce (turmeric juice, pomegranate molasses), mixed herbs (parsley, dill, mint)

this dish takes inspiration from turkish ocakbaşı cooking — grilling over open flame, a tradition that dates back to the ottoman era and remains central to anatolian cuisine. onions, often served alongside kebabs, bread, and herbs, are treated with care and fire, transforming into something smoky, sweet, and deeply aromatic. the use of pomegranate molasses adds a tangy, ancient ingredient beloved across the region, tying fire, fruit, and earth together in one plate.