Ingredient Spotlight: Sumac

by Emily Matchar, Posted Mar 27th 2008 @ 4:00PM

sumac 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.

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Filed Under: Ingredient Spotlight, Ingredients
Tags: condiments, middle east, Middle Eastern, Spices, Sumac

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Reader comments (Page 1 of 1)

3-27-2008 @8:13PM jackiecat said... I've long been curious about sumac. Thanks for the post.
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3-27-2008 @8:28PM Donna said... I love sumac and have been using it for years. Wonderful and versatile spice.
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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
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