Syria / Rhus glabra
Sumac is a spice singularity. There is nothing else like it. The deep cabarnet-colored sumac berry is ground and dried to impart a tart, lemony flavor with a refreshing complexity. Sumac’s traditional usage in Middle Eastern cuisine sees it added to everything from meat rubs and kebabs to yogurt dips.
Try with Cedar Plank Za'atar Salmon, Israeli Za'atar Fritatta, Crowd Pleasing Party Dips, Brussels Sprouts with Za'atar and Nigella, Grandma's Lemon Wedges, Spice-Rolled Goat Cheese, El Greco Zucchini Cheddar Muffins, Israeli Zaatar Khachapuri, Rose 75 Cocktail, Sumac Strawberries with Jasmine Pearl Pound Cake, El Greco Pommes Anna, Sumac Cauliflower Steak with El Greco Spelt Salad, Advieh-Spiced Persian Meatballs, Kofte Meatballs with Marash Yogurt Sauce, Shakshuka, Middle Eastern Chicken Salad, Khingal, Raw "Couscous" Cauliflower with Almonds, Dried Cherries, and Sumac, and Classic Hummus
1/2 cup is about 2.4 oz