sumac

Sumac, the sour-fruity key spice of Turkish cooking

Sumac (also called the vinegar berry) is the dried and ground stone fruit of the sumac shrub – and perhaps the most defining spice of Turkish, Lebanese and Persian cooking. What lemon is to Mediterranean cooking, sumac is to the Middle East: the acidity that makes a dish shine without being liquid. In taste it combines fruity acidity with a slightly tart, almost dry-dusty note and a discreet sweetness. We pack it gently in our workshop in Klingenberg am Main.

How to use

A classic for aubergine dishes, lentils, chickpeas, hummus, yoghurt dips and fattoush salad. Seasons chicken, lamb, fish, seafood and grilled vegetables. Also over raw onions with Turkish grilled meat, in rice dishes and salad dressings. A component of our Levantine spice blend Za'atar. Scatter fresh over the finished dish for full effect.

Important: sumac is sensitive to heat. Please do not cook with it, but scatter it as a finishing spice over the finished dish.

Recipe: fattoush salad in 15 minutes

The Lebanese bread salad – the best recipe to get to know the acidity of sumac.

Ingredients for 4:

• 2 flatbreads, toasted in pieces
• 2 tomatoes, 1 cucumber, 1 red pepper, 1 red onion
• 1 bunch flat-leaf parsley, 1 bunch mint
• 2 tbsp sumac
• 1 tsp Za'atar (optional)
• 4 tbsp olive oil, juice of half a lemon
• fine Luisenhaller deep-rock salt, freshly ground pepper

Method: Tear the flatbread into bite-sized pieces and toast crisp in the oven or pan. Coarsely dice the vegetables, finely chop the herbs. Put everything in a large bowl. Stir a dressing of olive oil, lemon, a tablespoon of sumac, salt and pepper. Pour over the salad, toss. Scatter with the second tablespoon of sumac and the toasted bread pieces, serve at once.

Why sumac instead of lemon? Lemon brings only acidity; sumac combines acidity with fruit and a fine astringency. That makes the salad more layered. The bread pieces also stay crisp with sumac instead of soggy.

At a glance

• Ground sumac (vinegar berry), fruity-sour
• A classic of Turkish, Lebanese and Persian cooking
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

Sumac is a main component of our Levantine blend Za'atar with wild thyme, sesame and black cumin. In the Avocado Kick too, sumac provides the citrusy freshness. Classic companions are Baharat for lamb dishes and Raz el Hanout for couscous. For hummus, cumin also fits and Harissa for the heat.

Frequently Asked Questions

What can I use sumac for?
For fattoush salad, hummus, aubergine dishes, lamb, chicken, fish, seafood, lentils, chickpeas, rice dishes and salad dressings. Classically over raw onions with Turkish grilled meat.

What does sumac taste like?
Fruity-sour with a light astringency, similar to lemon but more complex. A discreet sweetness rounds off the profile. Not hot, not bitter.

Can I use sumac instead of lemon?
Yes, in many dishes sumac is the better choice because it provides acidity without liquid. Especially practical with salads that should not go soggy, and with marinades where lemon would break down the meat too much.

Should I cook sumac?
Better not. Heat destroys the fine aromas. Best to scatter sumac onto the finished dish or stir it into the dressing. Only in marinades may it steep, because the temperatures there are low.