What is sumac?
This wine-coloured ground spice is made from dried berries. It has an appealing lemon-lime tartness that can perk up plenty of recipes. Using sumac instead of lemon juice or zest immediately enhances dishes, giving a fascinating and exotic twist. Fish, poultry and vegetable dishes all spring to life in a new way. Simply sprinkle over yogurt as a dip, too.
Best sumac recipes
These kebabs are simple to make and cook fast on a barbecue. Rather than serve them in a wrap, smear a plate with a slick of hummus, add the skewers – then top the meat with a really zesty mix of red onion, sumac and parsley.
A seriously simple fennel salad recipe, with a pomegranate molasses and sumac dressing. Use a mandoline or sharp knife to slice the fennel as thinly as possible.
Coat salmon in olive oil and sumac for a a showstopping centrepiece.
This sumac-roasted chicken traybake is packed with flavour, plus it’s low in calories and gluten free. Serve with zesty yogurt dressing for a quick and easy summer dish.
Try this squash toast with feta, sumac and poached egg for a quick and healthy, vegetarian brunch for one under 300 calories.
This sumac chicken and green bean salad is ready in just 20 minutes and under 300 calories, perfect for an easy midweek meal.
Ready in under 30 minutes, this minty chicken and tangy lemony roast cauliflower dish makes a quick and easy low-calorie gluten free meal for two.
Easy aubergine sticks: designed to impress your friends and family as a quick dinner-party starter, or as part of an easy lunch. With a minty yogurt dip, this Mediterranean-inspired recipe with sumac and za’atar just needs a drizzle of honey to finish it off.
This recipe is from head chef Tim Yates at the East London restaurant 100 Hoxton. This colourful dish is flavoured with sumac, ras el hanout (a North African spice) and coriander; and can be made in advance.
A vibrant, summery salad that mixes chickpeas with herby pitta croutons, radishes, tomatoes, sumac and a pomegranate molasses dressing.
These Turkish-style kebabs are named after the city of Adana and flavoured with chilli and sumac. Make them to feed a crowd at your next barbecue.