Prior to the introduction of lemons, the Romans used sumac because of its pleasant sour taste and hint of citrus fruitiness. An essential ingredient in Middle Eastern cuisine, the fruits of the Sumac shrub are ground into this unique, reddish-brown powder and used to add a tangy touch to spice rubs, marinades and dressings. This Sami’s Kitchen Sumac is also a beautifully versatile addition to salads, meats, Meze dishes, dips and rice.
How to use this spice
For Sumac Eggs, simply sprinkle 1tsp Sumac and salt to taste over fried eggs, approx. 1 minute before they are ready to serve.
For Fattoush Salad, mix lettuce, tomato, cucumber, red onion, parsley, mint into a salad, then dress with a mix of crushed garlic, Sumac, Olive Oil and salt. Add croutons or toasted Lebanese bread pieces into the salad before serving.
What to use this with
Rub on Fish, Chicken, Lamb, Eggplant or Chickpeas before cooking
Sprinkle into salads or mix into dressings
Mix with Paprika, fresh Coriander and Greek Yoghurt as a dressing