Cole & Mason Sumac
Eat our Sumac with a homemade Turkish mezze. Scatter sumac for hits of lemon-like acidity. Rub it on meat kebabs to marinate before grilling, and finish off houmous with a swirl of olive oil and a dusting of sour sumac. (Then scoop up with piles of toasted pitta.)
Why not try moving away from Middle Eastern dishes. Cook into the mince base of a shepherd's pie for a new take on a British staple. Or combine runny honey and mascarpone, before seasoning with a sprinkle of sumac. Serve that with sweet fruit and crepes for a quick dessert.
Sumacs are shrubs and small trees. Their small flowers are creamy white or red, and their fruits grow in clusters of reddish drupes called sumac bobs.
Drying and grinding those bobs gives us sumac. We've selected our sumac from Turkey.
Supplier: The Spice Company