Great veggie dip: Sour Cream & Sumac Sauce from Jerusalem

[traca]

I am head over heels with Ottolenghi's "Jerusalem" cookbook. In the book, this dip/sauce is an accompaniment to Turkey & Zucchini Burgers, which are also delicious. Last night we had a surprise birthday party and the sauce with veggies was a surprising hit. (I didn't make the burgers yesterday, but did last week. Follow the link for that recipe.) As for the sauce/dip It's different enough to be different, but not "weird." A welcome addition to my party food repertoire.

Sour Cream & Sumac Sauce

From "Jerusalem" by Ottolenghi and Tamimi

½ Cup Sour Cream

2/3 Cup Greek Yogurt

1 Tsp Grated Lemon Zest

1 Tbsp Freshly Squeezed Lemon Juice

1 Small Garlic Clove, Crushed

1 ½ Tbsp Olive Oil

1 Tbsp Sumac

½ Tsp Salt

¼ Tsp Freshly Ground Black Pepper

Place all the ingredients in a small bowl. Stir well and set aside or chill until needed.

http://downtownmagazinenyc.com/recipe-jerusalem-cookbook/

http://downtownmagazinenyc.com/wp-content/uploads/2014/04/TurkeyBurgs.jpg

 

[judy-mass]

The burgers look really good, too!

I've been trying to not buy any more cookbooks, but this one is calling my name!

 

[charlie]

Now all I to do is mail order some sumac.--this looks great

 

[karennoca]

Traca, do you own the book and do you think it is worth buying?

I see so many interesting recipes mentioned from this book.

 

[traca]

Yes. I've cooked more from this book than any in recent memory. Each

recipe success spurs me to try more and more. It's been a terrific discovery.

 

[karennoca]

That is a great recommendation Traca, thanks so much.

 

[barb_b]

I'm not familiar w/ sumac. Are sumac and za atar interchangeable?

 

[judy-mass]

Sumac is one of the ingredients in Za'atar.

It's a deep reddish brown and has a citrusy flavor to it.

 

[luisa_calif]

I got my copy at the local library. I already own too many cookbooks.

 

[karennoca]

I get my Zatar from Penzey's. It also has thyme in it. I just sniffed my ground

Sumac berries and the Zatar. The Sumac has a more pronounced lemon smell. I don't know why you could not use one for the other.

 

[traca]

Ha! I know the feeling. I recently culled over 800 cookbooks. This one made the cut. smileys/smile.gif

 

[charlie]

barb-on Main St in W Patterson--not far from Corrado's-you will find

a Syrian community with bakeries making fresh hot pita.

They sell all the ingredients for mezzo platters; olives; spices; fresh dates---really a fun place to shop.

They have the sumac and pitas with Za'atar

 

[karennoca]

I've culled many cookbooks over the years, donating them to our local library, if they were in good

condition. We just completed some remodeling in our family room entertainment area, adding drawers so I could have more room for hiding magazines and I found out one drawer is perfect for stashing cookbooks. Now I have more room in my dedicated cookbook area. Ha!!!
Jerusalem is on the way to me. Can't wait.

 

[traca]

I

and it’s some terrific reading on recipe analysis/outcomes/recommendations. In case you're interested:
(Divided in chapter groupings)

Vegetables; Beans & Grains; Soups
http://chowhound.chow.com/topics/884301

Stuffed; Meat; Fish
http://chowhound.chow.com/topics/884302

Savory Pastries; Sweets & Desserts; Condiments
http://chowhound.chow.com/topics/884303

 

[karennoca]

Traca, I made the recipe for dinner tonight. I had to add breadcrumbs to the turkey balls

They would not hold together, I made patties rather than meatballs because of that. Also, my ground Sumac Berries from Penzeys Spice are very grainy in the sauce. Did you have that issue? I'm thinking (hoping) by letting the sauce sit until tonight, they will soften. The meatball mixture smells so good, cooking as they suggested by browning then oven finishing.

 

[heather_in_sf]

Printed! I'm making a pork roast Sunday and will serve this with

artichokes, for a change....

 

[traca]

Glad you got a chance to try them!

I got my sumac at a Middle Eastern store and it’s super fine, so I didn’t have that problem. I might put the sauce a blender or Cuisinart and give it a whirl to see if you can break it down more. I’ve made the sauce twice now and both times, didn’t eat it right away. I’m going on the theory that the flavor develops more, though that’s an untested theory. smileys/wink.gif

My turkey burgers were more like patties than meatballs (if you see the article they’re flatter in the photo too) and like you, the mixture was loose. Once I got one side cooked off, they were firm enough to flip. I guessed at the size and ended up making mine two tablespoon-sized. That seemed to work out great and I’ll be using that going forward.

PS. This morning for breakfast, I toasted an everything bagel, added a smear of hummus (recipe from Jerusalem) and topped it with a bit of the sumac sauce and sliced cucumbers. So good!

 

[karennoca]

I just checked my sumac sauce and the sumac powder is softening

and the flavors are developing. I think it will be fine. Serving the patties and sauce with red quinoa salad, with avocado, cucumber, cherry tomatoes, fresh lime juice and salt. I think a dollop of this sumac sauce on the salad and burger patties will be great. Refreshing too!

 

[barb_b]

Was thinking of you on Sunday... Did you ever go to the restaurant depot? I met my sis at the

Tara sheraton, and she drove... I was somewhere in your old hood. I was completely over stimulated... Prices, quantity, quality.... It was alot to comprehend and absorb.