Sprinkle on savoury porridge and add zing to roast lamb with our new favourite spice
Sumac – one of the most complex and versatile spices around – has increased in popularity recently. Ground from bright red berries and widely used in Middle Eastern and Mediterranean cuisine, this powerful spice is making its way into our cupboards and cooking.
If you haven’t yet discovered the wonders of sumac, you’re in for a treat. It’ll soon become one of the main weapons in your culinary arsenal, giving a perfect lemony tang and a glorious pop of colour to any dish.
Sprinkle it over soups, salads and steaming bowls of savoury porridge; add spice to houmous; give stews and casseroles a little kick; use it as a rub for fish, vegetables, lamb and chicken before grilling or roasting; add a pinch to salad dressings; or sprinkle over chips, potato wedges or roasties to dial up the flavour. Fancy having a go? Try these dishes for starters...
Sumac and chicken are great plate mates and this dish really showcases the smokiness of the spice.
A bright, fresh salad and cool tzatziki balance perfectly with these salty, sumac-dusted halloumi kebabs.
Sumac adds depth of flavour to a crunchy side salad with this twist on a takeaway classic.
Ditch the cutlery - this tasty Palestinian dish of chicken with sumac, olive oil and onions should be eaten with your hands.
Sumac adds rich and zesty flavour to the dressing for this vibrant salad.
Baked eggs are given a warming dash of Middle Eastern spice in this rich, flavour-packed dish. Equally delicious for brunch and supper.
The sumac in this recipe infuses sardines with a lemony zing - and you won’t be able to stop yourself sneaking spoonfuls of the chickpea salsa.