Sumach Time Now
You may not have heard of sumach (sometimes called sumac) but rest assured, we’re not trying to poison you! The sumach shrub grows throughout the Middle East and the Mediterranean, and its small red berries are dried in the sun and ground into a coarse powder. The spice is used in Iran, Iraq, Turkey and most of the Middle Eastern countries, especially Lebanon. You may have seen something purple sprinkled over sliced onions in kebab shops – that is sumach, and we’re sure you’ll love its tangy tastiness. Try it on avocado fish… anywhere that you would use lemon.
A customer has shared his favourite sumach recipe with us. In his words, it’s “to die for.” Place a whole chicken in a baking try and add enough good chicken stock to make a depth of about 2cm. Sprinkle a tablespoon or less of sumach into the stock and roast the chicken. The liquid will reduce during cooking and make an unbelievably delicious sauce for the chicken. Makes your mouth water, doesn’t it?
And while we’re on the subject of sumach, try this very easy idea. Halve Roma tomatoes lengthwise and place, cut side up, in a baking tray. Sprinkle with salt, pepper, a little caster sugar and a generous coating of sumach, then bake very slowly (100 degrees C) for four hours. These can be served hot, room temperature or cold, either with salads or as a cocktail snack. (Try using Tiny Tim tomatoes for finger food.)
Just one last snippet of information about sumach – it is an important ingredient in the Middle Eastern spice, za’atar, which is a nutty, tasty blend of powdered thyme, salt, sumach and toasted sesame seeds. It’s great to sprinkle over pan-fried chicken or lamb, add to salad dressing, or just to top a delicious slice of fresh bread and butter!