Sumac is a deep red spice made from dried, ground berries of the sumac bush. It has a bright, lemony tang that is common in Middle Eastern and Mediterranean cooking. Because it is dry, it adds sourness without making food soggy.
Where to use it
- Salads: Sprinkle over cucumber, tomato, and onion salad, or over a green salad with olive oil.
- Chicken: Rub into chicken with garlic, olive oil, and lemon before grilling.
- Yogurt: Stir a pinch into plain yogurt with a little garlic for a quick dip.
- Vegetables: Finish roasted eggplant or cauliflower with a dusting of sumac.
- Rice: Mix into rice or onion topping for extra color.
Buying tips
Good sumac should be vivid red and smell tart. Pale or brown powder is old. Buy from a shop with fast turnover, and store it in a sealed jar away from light.
A simple salad
Combine chopped tomatoes, cucumber, red onion, parsley, olive oil, and lemon juice. Finish with a teaspoon of sumac and salt to taste.
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