There are various types of sumac- one which is non- edible and poisonous.
The edible sumac has fruits (drupes) that are ground into a dark-red or purpleish powder and used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arab cuisine, it is used as a garnish on meze dishes such as hummus and is added on salads in the Levant. In Iranian (Persian and Kurdish) cuisine, sumac is added to rice or kebab. In Turkish cuisine, for example, it is added to salad-servings of kebabs and lahmacun.
An essential ingredient in Middle Eastern cuisine, sumac is used in spice rubs, marinades and dressings, and is also served as a condiment. Along with sesame seeds and dried thyme, it's one of the main ingredients in the spice mix za'atar, which is used to flavour meat and vegetables, or mixed with oil to make a paste that's spread on bread before baking. Sumac goes well with chicken, fish and seafood, lamb, eggplant, chickpeas and lentils. For a delicious marinade or dressing, mix it with yoghurt and other herbs and spices such as chilli, coriander, cumin, paprika and parsley. I personally love using it even in Indian cooking, especially with mutton and fish.
Answers
January 26, 2011
There are various types of sumac- one which is non- edible and poisonous.
The edible sumac has fruits (drupes) that are ground into a dark-red or purpleish powder and used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arab cuisine, it is used as a garnish on meze dishes such as hummus and is added on salads in the Levant. In Iranian (Persian and Kurdish) cuisine, sumac is added to rice or kebab. In Turkish cuisine, for example, it is added to salad-servings of kebabs and lahmacun.
January 27, 2011
Here's a lot more info:
http://www.foodista.com/food/6M8YWWQH/sumac
January 27, 2011
An essential ingredient in Middle Eastern cuisine, sumac is used in spice rubs, marinades and dressings, and is also served as a condiment. Along with sesame seeds and dried thyme, it's one of the main ingredients in the spice mix za'atar, which is used to flavour meat and vegetables, or mixed with oil to make a paste that's spread on bread before baking. Sumac goes well with chicken, fish and seafood, lamb, eggplant, chickpeas and lentils. For a delicious marinade or dressing, mix it with yoghurt and other herbs and spices such as chilli, coriander, cumin, paprika and parsley. I personally love using it even in Indian cooking, especially with mutton and fish.