If you like to eat and cook, you’ve probably read a blog or seen a recipe using sumac or even tried this dark red, acidic-flavored species in a Middle Eastern dish.

Sumac or sumac: What is it?

The sumac are actually ground berries which come from a bush of the cashew family. The fruit of this plant, red berries, are collected, dried in the sun and ground to be used as a spice.

It is a popular ingredient in Middle Eastern countries such as Iraq, Iran, Armenia, Lebanon, Syria or Türkiye, where sprinkled on salads, hummus and rice and is incorporated into fish or meat dishes such as kebab. It is one of the ingredients in the popular Middle Eastern spice mix. zaatar.

How to use sumac

The flavor of sumac is very complete, a smoky sour flavor with floral and earth notes. Due to its acidic flavor it is perfect to accompany creamy or greasy dishes I eat meats to balance them. It is also used as a flavor enhancer for other ingredients.

Its kitchen use is very versatile. You can use:

• In cooking stews and to marinate meats or their vegetable alternatives.
• To prepare vinaigrettes for salads
• To sprinkle on rice, hummus, baba gannoush…
• It can even be incorporated into sweet dishes, sprinkled on ice cream or yogurt.
• To prepare a infusion in combination of fruits or lemonade.

Sumac Properties

At a nutritional level it has numerous health benefits. Due to its dark red color, it is very rich in antioxidants. It also provides vitamins A, C and group B and fiber.

Traditionally It has been used for its medicinal properties to treat diarrhea, fever, relieve pain, reduce inflammation, strengthen the heart and regulate blood sugar.

Recipes with sumac

Stockfood

1. Moroccan carrot salad

A salad a little different. No lettuce, no tomato or onion. Prepared with just a few few ingredients and the exotic touch of sumac.

It is perfect to make during batch cooking, since lasts in the refrigerator for about 3-4 days.

Besides can be served warm or at room temperatureso it is also ideal during the colder months when you don’t feel like fresh salads.

If we accompany her for a cooked whole grain such as quinoa or couscous and add chickpeas cooked, we already have a complete dish.

Ingredients (4 servings):

• 600g carrots
• 1/4 teaspoon cumin
• 1/4 teaspoon ground cilantro
• 1/4 teaspoon sweet paprika
• 1/2 teaspoon sumac
• 1 clove of garlic
• 1-2 tablespoons of lemon juice
• 2 tablespoons extra virgin olive oil
• 4 tablespoons fresh parsley, cilantro and mint (one or the mixture)
• 2 tablespoons sesame or pistachios to sprinkle
• salt
• 100 g feta cheese (optional)

Preparation (10′ + 15′ cooking time)

1. Fill a saucepan with water, add salt and bring to a boil. While the water is heating, peel the carrots, remove the ends and cut them into slices. Add to water and cook about 10-15 minutes until they are cooked and you can prick them with a fork, but they still have texture.
2. While the carrots are cooking, prepare the vinaigrette. Peel the garlic and chop the fine herbs. In a bowl, mix the garlic with the spices, salt, lemon juice and olive oil.
3. Once ready Carrots, drain and add while still warm to the bowl with the vinaigrette. Mix well. Add the herbs and sprinkle with the crumbled feta cheese if you are going to use it, the sesame or pistachios and store in the refrigerator until ready to serve.

Stockfood

2. Tofu skewers with tahini sauce and yogurt

Tofu is a perfect vegetable protein with many health benefits but many say that it tastes like nothing. Well, you should try these tofu skewers. Macerated in a spice mix from the Middle East, full of flavor convince all the unconvinced.

Ingredients (4 people):

• 2 packages of firm tofu (500g)
• 1 small zucchini
• 1 red pepper
• 1 onion
• 1 teaspoon brown cane sugar or a pinch of stevia
• 1/2 teaspoon dried oregano
• 1 teaspoon sumac or sumac
• 1 teaspoon salt
• 1/2 teaspoon sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• A pinch of cinnamon
• A pinch of cayenne or hot chili
• A pinch of turmeric
• 2 tablespoons soy sauce
• 8 tablespoons olive oil
• Sticks to make skewers

For the tahini and yogurt sauce:

• 200 g Greek yogurt or coconut yogurt
• 4 tablespoons tahini
• 1 clove of garlic or half a teaspoon of garlic powder
• 1 tablespoon nutritional yeast
• salt

To accompany:

• 8 leaves of romaine lettuce
• 1 tomato
• 1 cucumber
• 1 avocado
• pita bread

Preparation (20′ + 30′ cooking time):

1. Open the tofupour the water, wrap it in paper or a kitchen cloth, put a weight on top and let it dry.
2. If the chopsticks to make the skewers are made of woodplace them in a deep plate and fill with water.
3. Preheat the oven at 200 degrees and line a baking tray with greaseproof paper.
4. While, prepare the mash. In a bowl, mix all the spices for the marinade with the soy sauce and olive oil.
5. Cut the diced dried tofu. Cut the zucchini into slices and the paprika and onion into strips. In a large bowl, mix the tofu and vegetables with the marinade.
6. Prepare the skewers skewering the tofu and vegetables on the skewer sticks. Place the skewers on an oven tray and cook for about 30 minutes.
7. While prepare the sauce. In a bowl, mix the yogurt with the rest of the ingredients.
8. Cut the lettuce into strips, the cucumber and tomato into slices, and the avocado into cubes.
9. Serve the skewers with the vegetables, sauce and pita bread.

Stockfood

3. Chickpea and eggplant casserole with sumac

In order not to get bored of legumes, we should try cooking them in new ways. This dish combines eggplant, chickpeas and spices and the result is a very comforting dish.

Ingredients (4 people):

• 1 large eggplant
• Half onion
• 3 cloves of garlic
• Half a stick of celery
• 600g passata or crushed tomato (canned or fresh)
• 2 teaspoons of sumac
• 1 tablespoon brown cane sugar or a pinch of stevia
• 2 tablespoons of raisins
• 400 g cooked chickpeas
• 6 tablespoons olive oil (divided)
• Salt

To serve:

• 4 tablespoons of mint
• 100 g coconut yogurt
• white rice

Preparation (15′ + 55′ of cooking):

1. Prepare the vegetables. Cut the ends of the eggplant and cut it into cubes. Peel and chop the onion and garlic. Slice the celery and chop the herbs.
2. In a deep frying pan Heat 4 tablespoons of oil. Add the eggplant, season with salt and pepper and cook over high heat until it begins to brown, about 6-8 minutes. Remove from pan.
3. Add the rest of the oil. Add the onion, garlic and celery and sauté for about 10 minutes.
4. Add the crushed tomato, sweetener, salt, pepper, raisins, sumac, chickpeas and eggplant and cook over low heat for about 30 minutes. Taste the flavor and season to taste.
5. If you are going to accompany the dish with riceput the rice to cook.
6. Once ready, Serve with a couple of tablespoons of yogurtmint and accompanied with rice.