Before lemons became a kitchen staple, there was Sumac. And lately, it's having a moment.
Easy Does It: Quick and Foolproof Ways to Enjoy Sumac
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SPRINKLE it over store-bought or homemade hummus to add the perfect pucker.
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TOP avocado toast with Sumac and flaky sea salt. Tart Sumac complements the creamy avocado, and the color combination is lovely. Remember — you eat with your eyes first!
- MIX with thinly sliced cucumbers and red onions, mint leaves, olive oil, salt, and pepper for a fresh Levantine-style summer salad.
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This deep red spice comes from the dried berries of the Sumac shrub, native to the Middle East and parts of the Mediterranean, and it’s been used for thousands of years to add bright, tangy flavor to everything from grilled meats to rice dishes and dips.
Ground Sumac has a flavor that falls somewhere between lemon zest and hibiscus — tart, fruity, and just a little earthy.
It’s a dry spice that behaves like acid, making it a clever substitute when you’re out of lemons or don’t want to add extra liquid to a dish. Use it anywhere you’d reach for citrus to brighten things up — no juicer required.
If you're in the mood for something sweet ...
Try This: Sumac Strawberry Pound Cake
