Sumac-Ade

Annacia *

By
@Annacia

Lebanese and Middle Eastern cuisines have integrated the Sumac spice in many traditional dishes. Sumac is a reddish/velvet coarse spice with a tangy flavor that goes well with grilled fish, Zaatar (wild thyme herbal mix), grilled meats, salads etc… It is featured in some recipes including Zaatar and Fattoush Salad. Sumac ripens in summer and is then dried and ground to produce the spice.

I imagine that the sumac berries may be purchased as not all of us live a sumac growing area.


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

3

Prep:

20 Min

Cook:

30 Min

Method:

No-Cook or Other

Ingredients

3
cones of freshly picked sumac
3 c
of fresh cold water
honey or any sweetening you prefer (optional)

Directions Step-By-Step

1
Pick the sumac around August in order to make sure it is ripe.
Ripe sumac has a dark velvet color.
Also ensure that you don’t pick the Sumac cones immediately after rain since it tends to wash away the flavor.
2
With your hands, remove the small Sumac berries from the stems and place them in a container filled with fresh cold water.
You’d want about 1 cup of water for each cone.
3
Crush the berries with your hands for a couple of minutes, or you could alternatively put the mixture into a blender and let it blend away.
4
Add berries to the water and let rest for about 30-60 minutes depending on how strong of a flavor you want.
5
Strain using a cheesecloth, and sweeten to your liking. Serve cold with ice.
6
Do not boil the Sumac cones, as that can produce a bitter taste.
However, soaking the Sumac cones in hot water can yield to a nice healthy tea.

About this Recipe