Spice 101: Sumac, with a Lebanese Salad Recipe

In this installment of your Spice 101 class (aka our awesome STM blog) we will be exploring the spice Sumac. This is a new spice to join the ranks at STM, and it is NOT to be confused with poison sumac, a common alternative name for poison oak.

photo courtesy preparingtosurvive.com

Although the plants may be related, you have nothing to fear from this spice, which is derived from the berry of the sumac bush that grows in the Middle East and parts of Italy. It is dried and ground into a powder. At first whiff, sumac has a slight sour aroma, and reminds us of Salt and Vinegar chips. It was once used as a "souring agent" to calm the stomach. It is a powerful antimicrobial, antioxidant and can aid in blood sugar regulation associated with diabetes and hyper/hypoglycemia. 

As a spice, it is most commonly used as a condiment spice to add unique complex depth to a dish. It adds almost a lemony flavor to dishes, making it uniquely suited to meats, fishes and root vegetables. Try using as you would lemon pepper. Sumac is a common ingredient in Lebanese and other Middle Eastern dishes, since this is where the spice originates. Sprinkle a teaspoon or so on your next hummus dish. Or try this Lebanese salad, perfect for a a warm summer day. 

Fatoosh, Lebanese Pita Salad with Sumac adapted from allrecipes.com

2 pita breads

8 leaves romaine lettuce, torn into bite-size pieces

2 green onions, chopped

1 cucumber, chopped

3 tomatoes, cut into wedges

1/4 c chopped fresh parsley

1 clove garlic

2 tbs STM sumac powder

1/4 c lemon juice

1/4 c STM olive oil

1 tsp salt

1/4 tsp STM ground black pepper

1/4 c chopped fresh mint leaves

Preheat oven to 350 degrees. Cut pita in half like a plate, then cut into 1" squares. Place squares in a container with a lid with 2 tbs of the oil and half the salt. Toss well, spread on a sheet and bake for 10 minutes.

In a large bowl, mix the pita chips, lettuce, green onions, cucumber and tomatoes. Set aside.

In a small bowl (or blender) mix parsle, garlic, sumac powder, lemon juice, olive oil, salt pepper and mint. (if blending, blend now). Dressing is best if made at least 1 hr ahead of time. Pour dressing over lettuce mix and toss just before serving.