Sumac is the flower of a short shrub grown in many subtropical regions, in particular Africa and North America. Tart in flavour and acidic in nature, Sumac is commonly used in Middle Eastern cuisine sprinkled over in salads or as part of a meat marinade. It is often a substitute for lemon because the tanginess of sumac is not as overpowering. The bonus is that it has a deep crimson colour so when sprinkled over dishes such as hummus, it adds a nice decorative touch.
Three recipe ideas using sumac:
1. Fish coated in walnut, sumac and paprika crumbs by Cook Eat Blog
2. Fattoush Lebanese salad with sumac and pita chips by Kalyn’s Kitchen
3. Sumac chicken with tzatziki by Hungry Meets Healthy