I love the taste of Sumac. It is the ground berry spice from a Sumac plant. It’s quite tangy, and slightly metallic.
One of my favourite foods in the world is Za’atar, a mix of ground sumac, thyme and toasted seseme seeds. To make it, I just throw a mix of the three in my spice grinder and let them go for a few minutes. The resulting spice mix can be used as a condiment, added to pasta, or, my favourite, mixed with Olive oil and baked into bread to make Manakish.
When Heidy and I went to Cafe Sydney last week, the delightful dessert I chose included a baked pastry with Sumac on top, which got me wondering about other recipes that use Sumac. So here is my mission for the week: to find and make three recipes other than Za’atar that include Sumac.
So far, this is looking good.