Very important is the Middle Eastern gastronomy, sumac is the berry of a wild shrub that grows in all of the Mediterranean regions. This tree is found in southern Italy, particularly in Sicily, as well as in the Middle East. With its lemony and tangy taste, Sumac is a central ingredient in meat brochettes (lamb, veal or beef). It is also used to delicately flavour white fish, fresh cheese or poultry. In Lebanon, where its use is very common, Sumac is often combined with mint or sesame to enhance yoghurt-based sauces used with falafels. It is also used simply sprinkled on eggs.

In addition to its very frequent use in many Middle Eastern cuisines, notably Lebanese, Syrian, Turkish, and Iranian cuisine, where it is often used to season meat dishes, vegetables, salads, and mezze (appetizers), it is also found in Mediterranean cuisine, particularly in countries like Greece and Cyprus. It is also used in Caucasian cuisine, where sumac is used in Georgian and Armenian cuisines, North African cuisine, and even in the southern United States, where it is sometimes used as a substitute for lemon to season seafood dishes, grills, and salads.

In addition to its very frequent use in many Middle Eastern cuisines, notably Lebanese, Syrian, Turkish, and Iranian cuisine, where it is often used to season meat dishes, vegetables, salads, and mezze (appetizers), it is also found in Mediterranean cuisine, particularly in countries like Greece and Cyprus. It is also used in Caucasian cuisine, where sumac is used in Georgian and Armenian cuisines, North African cuisine, and even in the southern United States, where it is sometimes used as a substitute for lemon to season seafood dishes, grills, and salads.

An essential element in the cuisine of Anglo-Israeli chef Yotam Ottolenghi!

Ingredients : Sumac
Weight: 45 g
Origin : Turkey