Somaq – Greenfields

Sumac is any one of approximately 250 species of flowering plant in the genus Rhus.The fruits form dense clusters of reddish drupes called sumac bobs. The dried drupes of some species are ground to produce a tangy purple spice. Sumac is used widely in cookery in Arabia, Turkey and the Levant, and especially in Lebanese cuisine. In these areas it is a major souring agent, used where other regions would employ lemon, tamarind or vinegar. It is rubbed on to kebabs before grilling and may be used in this way with fish or chicken. A mixture of yogurt and sumac is often served with kebabs and a sprinkle to season salad. Try using it in salads instead of lemon juice or to season grilled meat and fish. It is also delicious sprinkled over hummus.