May 23, 2016

Lebanese Wild Sumac

Post by Sami's Kitchen

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, Mezze dishes, dips, and rice.

How to use this spice:
For Sumac Eggs, simply sprinkle 1tsp of Sumac and salt to taste over fried eggs, approximately 1 minute before they are ready to serve.

For Fattoush Salad, mix lettuce, tomato, cucumber, red onion, parsley, and 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.

Other ways to use it:

  • Mix with paprika, fresh coriander and Greek Yoghurt as a dressing.
  • Rub on Fish, Chicken, Lamb, Eggplant or chickpeas before cooking.

Size: 45g resealable stand-up pouch.

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