Used whole or ground, sumac can add wonderful tartness to any dish
were imported from the Middle East in the second century. By the 15th century, Europeans began to widely cultivate the lemon and utilize it as a main source of acid in their diet, causing sumac to fall out of favor. Nevertheless, it continued to play a major role in the foods of the Middle East.The flavor of sumac can be likened to the tang of fresh-squeezed lemon juice; it’s tart and sharp, but also contains a hint of sweetness, along with lingering floral notes.Amina Al-Saigh.
In his work as a chef, Tamimi says, “sumac is used to tenderize meat” thanks to an enzyme it contains that “helps make meat juicier and softer.” Using sumac to season barbecue is also a common practice across the Middle East, including in Al-Saigh’s native Iraq. With its ability to enhance flavors, sumac spice can also be used to add tartness to both sweet and savory dairy-based dishes. “It is delicious on dairies like labneh and cheese, and I also put it on ricotta with a little bit of olive oil. I love it on ice cream as well. Its flavor is so tart, but mild enough that you can add it to sweets like condensed milk or vanilla ice cream,” says Tamimi.
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