Sumac (original) (raw)

Why we love it

This fruity, tangy spice – with its notes of apple and lemon – not only adds an appealing bite to Mediterranean, Middle Eastern and North African food, but its bold burgundy-red colour adds brightness to a dish, too. The powder, which is made by grinding the dried berries of sumac trees or shrubs, is also one of the essential ingredients in the popular Middle Eastern spice blend za’atar.

Perfect partners

Lamb, chicken and fish make excellent matches for sumac. It also works well with tomato, avocado, red onion and feta. Use it in rubs before grilling or barbecuing meats, sprinkle it over salads, or use it to liven up yoghurt-based sauces and dips. It’s a great alternative to lemon juice, vinegar or tamarind as a souring agent in braises and stews. Don’t overdo it though – in small quantities it’s wonderful, but add too much and that alluring tartness can become overwhelming.

Try these ideas

• Blend salt and sumac in a ratio of four-to-one, or to taste, and serve it instead of table salt with grilled meats.
• Combine 1 tbs of olive oil and 1-2 tsp of sumac, then rub over a whole chicken before roasting or rub into beef steaks before barbecuing.
• Toast Lebanese bread and break into 3-4cm pieces. Toss gently with sliced grilled lamb, feta, rocket and thinly sliced red onion, and a dressing made with olive oil, sumac and orange juice.
• After cooking, toss potato or sweet potato fries with a little sumac.
• Make your own za’atar by grinding 1 tbs toasted sesame seeds, 1 tsp sumac, 1 tsp dried thyme leaves and 1/2 tsp sea salt with a mortar and pestle until smooth. Sprinkle it over roasted baby potatoes or mashed potatoes. For a twist on garlic bread, combine za’atar with butter and spread over bread. Bake until butter melts and bread is golden.