It is also spelled: sumach, sumaq, sumak, (Arabic) سمّاق /summāq/. It grows in East Asia, Africa, and North America. A spice used in Middle Eastern cuisines, with a tart, lemony taste to foods*. sumac fruit in autumn>>>
Makes about 1/2 cup (120 ml)
1/4 cup (60 ml) each: organic apple cider vinegar and extra-virgin olive oil
1 tsp. (5 ml) sea salt
4 tsp. (18 g) sumac*
1. Whisk all the ingredients.
* You cannot find "sumac", try these substitutes (adjust to taste):
- lemon zest: mix some fresh organic lemon zest with salt
- lemon pepper: add some to the dish
- zataar: it contains some sumac, so the taste is there
- vinegar: add a few drops of organic vinegar
- lemon juice: add a little bit of organic lemon juice
- amchoor or mango powder: it has a sour flavor, so balance it with a bit of sugar
* What to do with sumac:
- dry rub on meat or fish
- marinade foods
- dressing in salads
- goes well with vegetables, grilled lamb, roasted chicken, and fried fish
- add to organic popcorn
- drizzle a mixture of sumac and oil over bread
- add to roasted cauliflower
- mixture of tahini and sumac for a salad
- dust over fried potatoes
- coast roasted sweet potatoes
- blend with tofu
- etc.
