Sumac
Bright, tangy, and beautifully burgundy, sumac brings a fruity tartness to your favorite dishes. Made from dried sumac berries, its flavor is reminiscent of cranberries with a lemony edge—a simple way to add a little zing without adding liquid.
Popular in Lebanese, Turkish, and other Middle Eastern cooking, sumac works beautifully in marinades, salad dressings, stews, and vegetable dishes. Sprinkle it over grilled chicken, roasted vegetables, hummus, or fresh tomatoes. Stir it into yogurt to serve alongside kebabs, or try it on meaty fish for a real taste sensation.
Sumac also lends its signature tartness to many za’atar blends. Enjoy it over labneh, a thick, creamy strained yogurt, with a drizzle of olive oil and warm flatbread.
Quick Recipe: Sumac Yogurt Sauce
Mix 1 cup plain Greek yogurt with 2 teaspoons sumac, 1 teaspoon olive oil, and salt to taste. Refrigerate for 10 minutes to let the flavors mingle. Serve with grilled meats, roasted vegetables, or warm pita.
Quick Recipe: Tangy Sumac Onions
Thinly slice 1 small red onion. Toss with 2 teaspoons sumac, 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch of salt. Let stand for 15 minutes, then pile onto kebabs, sandwiches, or salads for a bright, tangy finish.
Price is per ounce.