Using Sumac

Sumac is a spice I’ve used for many years, but recently have become quite a fan. Sumac is a tart, purply red spice that adds tartness, much like lemon, and a beautiful color to food. It is made from the fruit of some types of the sumac plant, but I do not know which species so please don’t experiment on your own. It can be purchased online from a number of spice merchants and from many Middle Eastern markets.

Most recently, I tried a recipe using sumac in the mix for making kofte. It was terrific. It is also one of the key ingredients in making zaarter, a wonderful spice blend. I used that to make a marinade for grilled chicken thighs. There are several recipes online for that. There are also a number of recipes for zaarter online. The simplest calls for sumac, oregano (or thyme), salt and sesame seeds.

Sumac is indispensible in many Middle Eastern salads. A very simple salad consists of slicing an onion very thinly, sprinkling it with salt, letting it rest at least 15 minutes, then squeezing the onions well with your hands and rinsing off. Add to that finely chopped parsley and sumac and you have a delightful accompaniment to kofte or fish.

 

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