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All about sumac > From the market to your plate
Not widely known, sumac is an extraordinary spice that enhances the flavors of foods without overpowering them. It plays the same role as salt, but you have to use it more generously. Outside of Iran and other Middle Eastern countries, sumac is generally used ground.
It's best to buy whole seeds to preserve the flavor longer.
Whole or ground, sumac seeds should be kept in a tightly closed container away from light and heat.
If the berries are whole, they should be opened and soaked in water for about 30 minutes; then the seeds can be placed in cheesecloth and squeezed to extract an aromatic liquid to use in cooking water or marinade.
Sumac has a sour flavor and can be replaced by lemon in many recipes.
It can be used to flavor stuffings, rice, legumes and breads in general.
Combined with yogurt and herbs, it makes an excellent sauce or dip.
For Épices de cru (photo above), sumac adds the perfect touch of acidity to oven roasted potatoes and makes a great side to grilled chicken or fish.
An integral ingredient in Iran's chelo kabob : lamb, veal or beef kebabs.
In Lebanon and Syria it is used to flavor fish and seafood
salads in Iraq and Turkey
chicken, meatballs, kebabs and stews in Iran and Georgia
It is an ingredient in zahtar, a typically Middle Eastern spice blend.
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