Sumac

Sumac

What it is

Before lemons reached Europe, Romans soured their dishes with these crushed crimson berries — acidity you can sprinkle. It never left the Levant, where it crowns fattoush, stains onions pink beside kebabs, and anchors the za’atar blend.

In the kitchen

Think of it as dry lemon juice: over grilled meat, yogurt or raw onions at the end, never long-cooked. It wakes a dish without wetting it.

Goes with

Onion Yogurt Lamb Chickpeas Tomato

Also used with

Aleppo pepper Green almond Za’atar

Something wrong here, or missing? Tell us