No, not the poison kind. Sumac, the powdered berry of the Rhus Coriaria bush, is a tart spice used in many Middle Eastern dishes. The brick-red powder is perhaps best-known as a major player in za'atar, a mix of sesame seeds, salt, marjoram, thyme, oregano, and other spices used as a meat or fish rub or mixed with olive oil for a bread dip. You can find it in some gourmet markets or Middle Eastern specialty stores.
Tangy sumac makes a nice substitute for lemon juice when sprinkled over fish, vegetables, or hummus. Stir some into thick Greek yogurt with a pinch of salt for a simple veggie or pita dip. I've served a cold salad of sweet potato wedges and diced red onion tossed with chopped mint and sumac alongside Middle Eastern-influenced main dishes like chicken tagine with prunes or lamb kebabs.















3-27-2008 @8:13PM jackiecat said... I've long been curious about sumac. Thanks for the post.
Reply
3-27-2008 @8:28PM Donna said... I love sumac and have been using it for years. Wonderful and versatile spice.
Reply
3-28-2008 @1:26AM Teddy said... I have never heard of this! It's amazing, I don't think I'll ever want to stop learning about new ingredients!
Teddy
Reply