Sumac is the secret weapon in your spice cabinet: it has the power to bring incredible acidity to your food without adding extra liquid. It’s not bitter like lemon zest or astringent like vinegar, but ...
Sabrina Ghayour’s new cookbook, “Bazaar: Vibrant Vegetarian Recipes” (Michell Beazley, $34.99) showcases the alluring flavor profiles of Middle Eastern cuisines — showcasing key spices, herbs and ...
For years I avoided recipes that called for sumac, or relied on poor facsimiles using lemon juice. Every time I saw sumac in an ingredients list I would immediately begin to itch. I couldn't help but ...
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What Is Sumac And How Should You Use It?
We may receive a commission on purchases made from links. Sumac is a spice that has been gaining wider visibility over the past couple of decades. It's long been very popular in Mediterranean and ...
A summer trip to the Greek islands and Cyprus left me pining for Mediterranean food. Yasmin Khan’s latest cookbook, “Ripe Figs,” is the perfect cure for that craving. Her recipe for Pomegranate and ...
Making kebabs from ground beef presents an opportunity and a problem. They can be boldly flavored from within by mixing spices and herbs into the meat. But getting them to stay put on skewers is ...
Step aside, turmeric. It’s the return of the (su)mac. The ancient herb sumac—made from ruby-colored berries that are ground into a beautiful, coarse powder that bursts with color and flavor—has been ...
A wild flowering bush with very sour berries is the source of this vibrant spice. Those berries are dried, ground, then sifted to obtain what’s recognized as sumac spice across the Arab and ...
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