Recipes using sumac - for Rubee

[LindaWhit]

Rubee - here are the links to those recipes I have that use Sumac:

Middle Eastern-Inspired Marinade: http://www.domesticgoddess.ca/recipes/ME_marinade.html

Quebec Sumac Rub: http://www.gg.ca/rh/nt/02/ggnt02-01_e.asp

Zatar Almonds: http://recipes.timesrecordnews.com/recipe.cfm?id=184

Chicken Sumac: http://www.jewish-food.org/recipes/ch...

And a simple recipe for Sumac Pita Chips - preheat oven to 350°. Cut pita rounds open (scissors work well for this), spray or brush with olive oil, then sprinkle with salt, sumac, and any other spices you like (I usually just use a bit of pepper). Cut into triangles, put on a cookie sheet, and bake at 350 for 8 minutes, or until golden brown.

Could be used as a dipper for hummus or eat as-is.

[doctor_mama]

These look great. Thanks for posting these--I'll be heading over to Penzey's or the local Armenian stores to pick up some sumac!

[Rubee]

All these ideas look so good, I might have to have a Lebanese or Middle Eastern dinner party. And though I had talked myself into NO MORE cookbooks this year, I caved in and just ordered Spice. Thanks a lot for contributing to my addiction!

[MMRuth]

Here's a link to a post I made about a Middle Eastern dinner I cooked, including a recipe for Sumac Chicken:

http://www.chowhound.com/topics/show/...

[Splendid Spatula]

I've been enjoying Ana Sortun's SPICE, which has a number of recipes that utilize sumac. The simplest is a pickled onion accompaniment to grilled beef kabobs. You slice a red onion as thinly as possible, and separate the pieces into strands. Toss with a generous tablespoon of sumac, and let sit while you heat the grill and grill the beef. The sumac softens the onions, and really does pickle them, after a fashion.

[LindaWhit]

This has been one cookbook on my radar screen as well.

[Notorious EMDB]

I use a marinade somewhat like the one above, but add oregano, either fresh or dried, and cut down the amount of the sweet ingredients.

If I get organized enough, I will make a dry rub of salt, sumac, aleppo pepper or black pepper, oregano, and a little bit of coriander and pre-season the meat a day or two ahead, leaving it in a ziploc bag in the fridge until it's time to cook, a la Judy Rodgers.

Penzey's sells plain sumac as well as a za'atar blend that I use when I am lazy, especially as a seasoning for socca (pan fried chickpea flour pancackes.). Their za'atar has thyme and sesame seeds in addition to the sumac, I believe.

[4chowpups]

As a riff on a fatoush recipe I've made, I buy lavash bread and spray it with olive oil spray or brush with EVOO and sprinkle with zatar (mine is from Penzey's also) and bake 450 oven until crisp. I love them crumbled up in a salad and my kids like to snack on them!

[Rubee]

Yay! You're the best! Thanks so much Linda. They look great, can't wait to try a couple this weekend.