Sumac

Sumac is a vibrant, reddish-purple spice made from the dried and ground berries of the wild sumac bush, native to the Middle East and Mediterranean regions.

Used in Arabic cuisine, it is the secret ingredient in many typical dishes from this region, such as baba ganoush, hummus, and muhammara. Also used in salads, its flavor has citrusy notes and is slightly fruity.

It is an ideal substitute for lemon in many recipes.

Why Choose Sumac

Sumac is a versatile spice known for its tangy, lemony flavor, which can enhance a variety of dishes. It adds brightness to salads, marinades, and roasted vegetables, providing a fresh, zesty kick.

Sumac also balances rich, fatty dishes like grilled meats or creamy dips by adding a sharp, clean contrast. As a versatile seasoning, it can be sprinkled on everything from hummus to popcorn, adding depth of flavor without overpowering the dish.

Additionally, sumac brings an authentic Middle Eastern flair to dishes like za’atar, fattoush, and kebabs, making it a valuable addition to any kitchen.

How to Use Sumac

Sumac is commonly used in spice blends, marinades, dressings, and as a seasoning for meats, vegetables, and salads, making it a versatile addition to any culinary repertoire. It is prized for its tangy, lemony flavor, which adds a bright, zesty note to a variety of dishes.

Recipe Idea: Baba Ganoush (Eggplant Spread)

• 2 eggplants
• 3 garlic cloves
• 2 tablespoons lemon juice
• 1⁄4 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1 teaspoon pepper
• 1⁄4 cup tahini
• 1⁄2 teaspoon sumac
• A dash of extra virgin olive oil
• 1⁄2 tablespoon vegan yogurt

Preparation

1. Wash the eggplants, pierce them with a fork, and roast them in the oven for 20 minutes at 180°C. Remove from the oven and let cool.
2. Carefully peel the eggplants, chop them, and mash them with a fork. Set aside.
3. Mix the other ingredients until you achieve a homogeneous consistency.
4. Finally, combine the eggplant mixture with the other ingredients, integrating well without blending.
5. Serve in a bowl and garnish with a drizzle of olive oil and a sprinkle of sumac.