Sumac is a popular spice derived from the Rhus coriaria plant. It is usually made from the dried fruits of the plant, which are ground into a powder. Sumac has a tangy, fruity aroma and flavor, which is widely used in Mediterranean and Middle Eastern cuisine to add taste and color to dishes such as salads, rice, soups, sauces, marinades, as well as to meat and fish.
It is popular in Syria, Turkey, Iran, Egypt, and the countries of the East, where it is used as a substitute for lemon and vinegar. It is used in gourmet cuisine and in salads, meat, chicken, fish, rice, lentils, and chickpeas. It is often consumed with onion slices alongside kebabs and is an ingredient in various spice blends.
It pairs well with sesame, thyme, pine nuts, coriander, parsley, garlic, chili, and cumin and adds a distinctive flavor to sauces, dips, and marinades.
USES:
- Meat marinating: Used in marinades for meat, such as chicken or lamb.
- Added to fish dishes: Can be used as a garnish for fish dishes.
- Spice in Middle Eastern dishes: Added to dishes such as fattoush or okra with tomato.
COOKING SUGGESTION: A popular dish with sumac is Baba Ganoush.
Ingredients:
- 500 grams of lentils
- 2 onions, chopped
- 2 cloves of garlic, chopped
- 1 kilogram of beef, chopped
- 1 tablespoon of sumac
- 1 tablespoon of tomato paste
- Salt and pepper
- Olive oil
- Water
Instructions:
- Preheat the oven to 180°C.
- Boil the lentils in water for about 10 minutes.
- In a frying pan, heat olive oil and add onions and garlic until softened.
- Add the meat and cook until browned.
- Add the lentils, sumac, tomato paste, salt, and pepper.
- Transfer the mixture to a baking dish and bake for 30-40 minutes.
- Let cool before serving.
Sumac adds a unique tangy flavor that enhances the other ingredients.
