Sommaq, Sumac, Sumak

[Modern Day Hermit]

One of my favorite sumac applications is in plain white basmatic rice with butter, especially when I am having some feta cheese, pita breads and kabob.

I discovered sumac at one of my favorite turkish places and fell in love, the lovely lady who ran the shop thought I was a little off -- sprinkling it in my rice, haha.

[bbq4meanytime]

One of my favorite sumac applications is in plain white basmatic rice with butter, especially when I am having some feta cheese, pita breads and kabob.

I discovered sumac at one of my favorite turkish places and fell in love, the lovely lady who ran the shop thought I was a little off -- sprinkling it in my rice, haha.

Are you not supposed to sprinkle it on your rice? I had persian friend who used to blanket his rice with sumac like nor-easter dusting NY with snow in February. Then again maybe the turks do it differently?

[Modern Day Hermit]

Honestly, I am not sure what the proper technique is, I just do what tastes good.

It could have really been one of her personal preferences, I can't really say. It seemed like a very natural combination to me.

[theabroma]

Su

My next brush with "sumac" was when I got this mix of stuff from what I think was a lebanese deli with an epicerie section. It came in a bag without much of a label. It was green, not red like the sumac I knew. It had a wonderful enigmatic taste and I assumed it was a mix of many things. The flavor could be best describes as a little lemony, but with this kind of basic quality (basic as opposed to acidic). Like oseille. The ingredient list said: sumac.

What was that? Was it green colored sumac?

I just loved to sprinkle it on smoked sheeps cheese toast. There was a shop that had this cheese and I happened across the mixture. Delicious.

-Lucy

I think it might have been a herb blend called za'atar, composed of thyme, sesame seeds, and sumac. It's sprinkled over oiled pita breads and baked, and over foods as a condiment. And it does have a delightful lemony taste.

Theabroma

[sparrowgrass]

Poison Sumac is Toxicodendron vernix. It is the exception to the "leaves of three, let it be" rule--it has 7-10 leaflets. Unless you enjoy swamp slogging, don't worry about it too much--it grows in places most people don't go. It has white berries.

The sumacs with the edible berries are Rhus--Rhus copallina, Rhus aromatica, and several others. I have a big Rhus aromatic off the back porch--looks almost like poison ivy, but the leaves are not shiny, and the berries are red. And it smells good, but don't use that as a diagnostic tool--if you crush poison ivy leaves and hold them to your nose, you will be sorry.

If you remind me in the fall, I will mail sumac samples to anybody who wants them.

[nessa]

Question about dried sumac: When mixed with yogurt, will it cause the yogurt to become oh say, vivid pepto-bismol pink?

Did I use too much? Let it sit too long so that the color leached out? Or did my supplier sell me sumac with some kind of dye?

How can I avoid this? Do I need to simply add the sumac later so that there's no time for the red to bleed?

I was marinating some chicken in a yogurt/sumac marinade and my chicken turned this hideous pink. Tasted fine but......

Any insight, suggestions or laughter?

[sparrowgrass]

Sumac berries are red--sumac-ade is pink.

I have never cooked with the berries, but I can see that they might make your chicken pink.

[nessa]

Oh goodness, Sumac-ade that sound deeeeeeeelish!

I'm going to have to try that!

[Adam Balic]

I have used the berries in cooking and they haven't resulted in any strange colours. Either it is s difference in the type of sumac or prepartion or the addition of dye in your lot, but why would you add dye?

[balmagowry]

Thread convergence! In American Indian tradition (sorry, don't know which tribes), sumac is called squaw bush and has all sorts of medicinal properties, as discussed in this thread....

[Adam Balic]

Squaw berries are sumac? Oh, that explains a lot.

Here is a recipe for Sumac wine.

Sumac wine

[nessa]

I have used the berries in cooking and they haven't resulted in any strange colours. Either it is s difference in the type of sumac or prepartion or the addition of dye in your lot, but why would you add dye?

I don't know why they would add dye unless they were trying to disguise something that wasnt sumac or that they didnt think was red enough. I don't see that as being likely, its not like sumac is hard to come by etc. I'm thinking this might just be a case of unexpected yet legit results? I put a heaping tablespoon of dried crushed sumac berries into one cup of yogurt and marinated chicken for about 10 hours in it. I can see how color from the berries would leach out, but this was like a magenta/pink/weird. I KNEW I should have taken a picture.

Maybe it just looked weird because it was mixing with the white yogurt.

I think next time I'll just do a sumac rub and forgo the yogurt.

[Adam Balic]

I can see how color from the berries would leach out, but this was like a magenta/pink/weird.

Nessa - I think that you need to get some professional advise, this magenta/pink/weirdness is obviously spreading. Run, run for you life!

[Naftal]

Yes...I use it in tahini and hoummus, I know it is good in falafal. But, other than that, how do you use this wonderful seasoning?

[ChefCrash]

Hi Naftal

Zaatar is 1 part Thyme, 1 part sesame and a 1/4 part Sumac and salt to taste.

Sumac is used instead of lemon juice in Fattoush.

[Alisond]

My grandma makes sumac lemonaid. It's a very good beverage.

[BonVivant]

also works as a tenderiser. add some to a lamb marinade. try it on fish as well but don't leave it in too long.

[Shaya]

Persian chelo kabob.

[SeaGal]

I like to sprinkle it on pork chops, lamb and fish before grilling or broiling. I make oven fries with olive oil, garlic, S & P and sumac sprinkled on before roasting in a hot oven. It's also good on salads that have tomatoes, parsley and/or feta cheese in them.

[boaziko]

On slices of (white) raw onion rings.

I use it a lot in salads and grilled meat skewers. (chicken and lamb)

[scubadoo97]

I add it to my lahama jeen (sp ?) for a little tartness

[RetroDiner]

Simplest possible use - sprinkle it on plain white rice when serving. Adds color, flavor, aroma. You'll actually see shakers of sumak on the table at some middle-eastern restaurants.

-Dan

[Naftal]

Hi Naftal

Zaatar is 1 part Thyme, 1 part sesame and a 1/4 part Sumac and salt to taste.

Sumac is used instead of lemon juice in Fattoush.

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I have always wnted to know the rilght way tomake zaattar, thanks!

[Naftal]

On slices of (white)  raw onion rings.

I use it a lot in salads and grilled meat skewers. (chicken and lamb)

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I love the onion idea, what kinds of salads do you make?

[Naftal]

My grandma makes sumac lemonaid. It's a very good beverage.

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Does this contain lemon juice?