Chef Forum banner
1 - 2 of 2 Posts

Premium Member
11,708 Posts
It's not usually a major ingredient.

I use it to replace some salt in the same way you would use a fresh lemon as an accent. It's good for those looking to cut some salt that way.

Anywhere there is za'atar there is sumac.

I use it in a lot of grilled/barbecue dishes. It has a lot of color it releases to food. The sourness is like adding a mild vinegar, but in a dry form.

Roasted vegetables are very good with it.
1 - 2 of 2 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.