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Sumac recipe ideas?

post #1 of 6
Thread Starter 

I recently purchased a huge bag of sumac and have been looking around for recipes. I'm not sure what I should do with it all. I want something appealing, but quick and accessible. Any suggestions? 

post #2 of 6

I use it a lot. Where you would use lemon, add some sumac. I'm on a sodium restricted diet so having a sour flavor I can use dry instead of a vinegar or citrus juice is quite handy.

 

I like it on things I'll grill, it's great on roasted vegies; it's an important part of Za'atar and that too is great on grilled/roasted foods.  I also add it at the table to a lemon/saffron rice pilaf. Roasted potatoes and french fries too.

 

Good with many salads as well.

 

Sumac has very soluble color. Use it in a spice rub and you'll impart a red cast to the meat.

 

It can be used to make a lemonade like drink, sumacade.

 

Some of the classic dishes with sumac

 

eggs in oil with sumac--Fry eggs very gently in good olive oil, season with sumac, S&P

 

roasted cauliflower--olive oil, garlic, sumac, S&P. The sumac is kind of pops against the light background.

 

Infuse some olive oil with garlic and Za'atar. use as a dip for toasted pita, vegetables

 

Surprisingly, I've not yet used it on fish. I should.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 6

Agree with everything listed about, it's a very interesting spice to add whenever you want an acidic punch. I also tend to mostly use it in salads and grilled meats. My favorite to date is fattoush, but used in more of a bread focused, panzanella-type application. Ditch the pita and use a well grilled slice of crusty bread. Keep the cucumber, tomato, bell pepper, sub in mint and parsley in place of basil. Go with simple lemon/sumac vinaigrette. Arugula is a nice peppery touch as well. 

 

post #4 of 6

If you don't want the 'gritty' texture it can sometimes have - soak it in a bit of tepid water and then strain.   Add the water to drinks (lemonade, keffir, Ayran, light teas etc.)  it adds some nice colour and acidity.

 

For a real change use a tea-press and mix it up with some raki!   A real eye-opener for sure.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #5 of 6

There's somewhere on the information highway a recipe for a whole chicken baked with sumac, from the middle east. smile.gif

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #6 of 6

Hello imariam, I happen to use sumac in dishes every now and then where adding lemonjuice might be too pronounced. Other members already gave you some excellent advise on where to add sumac.

 

Here's maybe an unexpected addition of sumac to...  sweet potatoes. It works so much better in this case to cut through the sugary taste than lemonjuice. The sweet potatoes are cooked, "blitzed" with a handmixer into almost a creamy texture, adding some butter and sumac.

 

Sumac lifts the taste simply by adding a little acidity. However, as already mentioned by others, you couldn't use it in any dish as it will color the main ingrediënt red-pink-ish!

 

 

 

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