All about sumac spice – where to add it, recipes for dishes with the fruits of the mysterious tree

The spice sumac (sumac) is the fruit collected from the tree of the same name, which has been dried and subsequently ground to a powdery state. The spice has distinctive features in the form of a bright color; usually the seasoning is colored red-burgundy and even ruby. It has a sour taste with an astringent property.

Where do they add

In most Asian and Eastern countries, sumy is considered a universal seasoning. The spice is actively added to the preparation of first and second courses, and is used during canning.

Turkish and Iranian residents use the oriental spice, which is first ground to a powder as a topping for rice snacks. Egyptians, Libyans and Syrians prepare a sauce from red berries, which is used as a sauce for meat and vegetable dishes.

The spice is widely used in preservation; marinades are prepared on its basis. The spice is actively used as a replacement for salt by people who want to reduce their intake of harmful food additives.

What can't be combined with

It is not customary to combine the spice with milk.There are two reasons for this: firstly, due to this combination, the taste of the drink is lost and it becomes unattractive. Secondly, such a mixture often causes problems in the digestive system.

Those who decide to use the spice in preservation should know that, due to its astringency, it can spoil the currants made from black currants, quinces, and pears. The use of sumac in these preparations is not advisable.

Best combinations with other spices

Sumac goes well with many oriental spices, but most often it is added with the following spices:

• cloves;
• cumin;
• coriander;
• nutmeg;
• thyme;
• black pepper.

Salads seasoned with a sauce containing cilantro and sumac are especially tasty. Many people like meat marinated with spices such as allspice, coriander and cumin. The taste of this dish is slightly tart and pleasantly astringent.

Compound

The famous sumac seasoning boasts a rich composition, due to which it is considered very beneficial for the body.

The following elements in spices are especially useful:

• different groups of vitamins, including B1, C, E, B12;
• a large number of different acids, including tartaric, malic and citric;
• various minerals such as calcium, zinc, iron and phosphorus;
• presence of fatty acids;
• tannins.

Natural minerals and acids contained in the oriental spice give the prepared dish a slight sourness; it can easily replace harmful salt. This is actually why it is often used by people for whom this component is contraindicated.

Smell and taste of spices

Fragrant sumac has a special smell and a delicate, unobtrusive aroma.There are also distinctive taste characteristics by which every lover of this spice will instantly recognize the seasoning.

Dishes with added spices have a mild, slightly astringent taste. Sumac leaves a citric-sour aftertaste with a slight sweet undertone. Due to its bright ruby ​​hue, the spice is often used both as a flavoring agent and to give a dish a rich color. Food seasoned with sumac not only acquires flavor, but also looks very appetizing.

Many housewives involved in canning have long abandoned vinegar essence; they simply replaced it with harmless tannic sumac. Marinades based on it are much healthier.

How to choose good quality sumac

In order for sumac to provide maximum benefits and meet the stated taste qualities, it is necessary to approach the choice responsibly and competently. Turkish spice is a quality raw material; the freshness of the spice is determined by the following series of characteristics:

• the oriental seasoning has a mild aroma that vaguely resembles the smell of sour fruit;
• High-quality processed sumac does not have a very intense color; excessively bright shades indicate that chemical impurities have been added;
• too dull spice - indicates improper storage, expired goods;
• good sumac has a characteristic taste with a specific sourness;
• When rubbing, the fingers should not become stained; if this happens, then this is a sign of the presence of dyes in the composition.

Note! When grinding the sumac spice, no solid particles should be felt; they are a sign that the berries were ground together with the seeds, which is strictly unacceptable.

Where and how to store

The ideal place to store oriental spices is a closed box where the sun's rays do not penetrate. It is best to choose ceramic cookware with a hermetically sealed lid. If these recommendations are followed, the raw materials can be stored for up to one year. During this period of time, sumac will not lose its beneficial properties and taste.

TOP 5 most popular recipes with sumac

Each nation has its own recipe, in which sumac is necessarily included in the list of necessary ingredients. Without adding spice, the taste of food and the distinctive features of the dish are lost. It is worth considering the most popular recipes.

Roast lamb

A very popular dish in the East, the presence of sumac spice makes it much tastier. Required set of products:

• lamb – 0.6 kg;
• bell pepper – 5 pcs. ideally take different colors;
• potatoes - 5 large root vegetables;
• onions – 2 pcs.;
• spices in the form of sumac and black pepper - to taste.

How to cook:

1. The meat is washed, cut into pieces, and placed in a cauldron, where the oil has already been preheated. Add water in the amount of one glass. Everything is stewed until ready.
2. The remaining ingredients are prepared, the vegetables are washed, peeled, and coarsely chopped.
3. Onions and peppers are added to the fried meat. The ingredients are salted, peppered and mixed.
4. After 10 minutes, sliced ​​potatoes are added, and the dish is stewed for about another 15 minutes.
5. 10 minutes before removing the roast, sprinkle the ingredients generously with sumac.

This option for preparing roast is good because the dish will not only give you pleasure from the taste, but will also provide a warming effect. All this is provided by sumac.

Turkish Potato Salad

A delicious snack seasoned with sumac, prepared from the following products:

• boiled potatoes – 6 pcs.;
• boiled eggs – 5 pcs.;
• onions – 2 pcs.;
• vegetable oil - for dressing;
• red pepper (ground) – ½ teaspoon;
• ground sumac – 2.5 teaspoons;
• salt is added to taste.

The salad assembly with oriental notes is prepared according to the following recipe:

1. The potatoes are peeled and then cut into small cubes. The slices are placed in a deep salad bowl.
2. The eggs are peeled, then crushed into small cubes; it is not advisable to grate them.
3. The peeled onion is chopped, it is best to do this in the form of half rings.
4. All chopped ingredients go to the potatoes. Everything is sprinkled with pepper, seasoned with sumac, and salted to taste. At the end, season with oil and mix well, the spices should be evenly distributed throughout all components.

The appetizer should sit for a while; leaving the salad for 15-20 minutes is enough. During this period of time, all the ingredients will have time to be thoroughly saturated and absorb the unique taste of the sumac spice.

Hummus

One option for making hearty hummus involves adding sumac. It will require the following:

• chickpeas – 150 g;
• tomatoes – 6 pcs.;
• green onion feathers – 25 g;
• fresh cilantro – 25 g;
• Armenian lavash – 1 pc.;
• lemon juice – ½ teaspoon;
• matsoni, it can be replaced with bio-yogurt - 2.5 tbsp. spoons;
• ground sumac with coriander - ½ teaspoon each;
• ground black pepper – 1 pinch;
• salt is added according to your own taste.

How to prepare hummus step by step:

1. First of all, chickpeas are boiled; if the ingredient cannot be found, it can be replaced with legumes. Afterwards the ingredient should be crushed using a blender.
2. Chopped tomatoes are added to the processed mass, the mixture is poured with lemon juice and matsoni. Sprinkle with salt, coriander, pepper.
3. The pita bread is laid out, the filling of chickpeas and tomatoes is laid out on it in an even layer, everything is sprinkled with sumac and chopped herbs on top. Then the pita bread is folded into an envelope or another option.
4. The semi-finished product is placed in a frying pan with a small amount of olive oil, which has been preheated.

The workpiece is fried until a beautiful golden color on both sides and served.

Duck with potatoes

The bird has a specific aroma and taste, which can be improved with the spice sumac. During the cooking process you will need:

• duck – 2-2.5 kg;
• potatoes – 6-8 pcs.;
• vegetable oil – 1 tbsp. spoon;
• onion – 2 pcs.;
• turmeric – ½ teaspoon;
• sumac – 2 teaspoons;
• pepper and salt - to taste.

Following actions:

1. The process begins by marinating the chicken; for this, a mixture is prepared, which includes: oil, salt, pepper, turmeric. The carcass is rubbed with this mixture, then left for half an hour.
2. Peel, wash, cut the potatoes lengthwise into large slices.
3. Place the duck on a baking sheet and put it in the oven. After exactly an hour, potato wedges are added.
4. Wait another 20 minutes, then add chopped onions to the duck. Everything is covered with foil and cooked for half an hour.

The finished carcass is sprinkled with prepared sumac. You can serve this dish with vegetable salads.

Pilaf

Pilaf gets an incredible taste if you add sumac as one of the seasonings. To prepare you will need:

• beef meat – ½ kg;
• long grain rice – 0.3 kg;
• onion – 2 heads;
• carrots – 1.5 pcs.;
• vegetable oil – 1 tbsp. spoon;
• sumac 2 teaspoons;
• pepper and other spices are selected taking into account taste preferences.

Step by step process:

1. The meat is washed, the veins are removed, and then it is cut into small pieces.
2. It is placed in a cauldron in which the oil has been preheated. Everything is fried until a crust appears.
3. The onions are peeled and chopped, the onion is cut into thin strips.
4. At the same time, the rice is washed, then the ingredient is filled with clean water and left for a while.
5. Vegetables are added to the beef and left to simmer. After 10 minutes, all components are seasoned with seasonings and sprinkled with sumac.
6. Place washed rice on top in a thin layer.
7. Water is immediately poured in, about two glasses are added to this amount. The main thing is that the liquid covers the cereal by two fingers.

The stove turns off after the water has completely boiled away. This usually happens 25-30 minutes after adding the last component. At the same moment, everything is mixed, wrapped in a towel or blanket and left for a while.

Sumac is not a very popular spice among Russians. But this is not a reason to give up the spice. It really gives dishes a specific sourness that goes perfectly with meat and vegetables. In addition, the spice is very healthy, this should already be a reason to try it.