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Has anyone tried sumac? I notice it's usually made with salt - is it very salty or mildly salted?
- Thread starter meryl
- Start date
Am thinking of making this dish, which calls for 2 Tbsp ground sumac: Musakhan
http://baronesstapuzina.wordpress.com/2007/09/01/sumac-and-spice-makes-everything-nice/
http://baronesstapuzina.wordpress.com/2007/09/01/sumac-and-spice-makes-everything-nice/
Sumac should be easy to find at a Lebanese or North African store. It has a kind of citrus
lemon bite, not sweet, not musty, just subtle. Good in N African sorts of salads and some meat dishes. I like it with a Lebanese pita and tomato salad.
The trees grow plentifully around here; I just haven't known us (here) to use it for much and therefore, harvest it.
lemon bite, not sweet, not musty, just subtle. Good in N African sorts of salads and some meat dishes. I like it with a Lebanese pita and tomato salad.
The trees grow plentifully around here; I just haven't known us (here) to use it for much and therefore, harvest it.
shaun-in-to
Well-known member
The stuff I buy is pure ground sumac berries -- no salt involved. You can use za'atar in its place
(that mix is mostly sumac plus thyme and stuff) or lemon zest, lemon juice or even cider vinegar. But like Marg CDN says, it should be easy to find in stores with a Middle Eastern bent, and certainly online.
(that mix is mostly sumac plus thyme and stuff) or lemon zest, lemon juice or even cider vinegar. But like Marg CDN says, it should be easy to find in stores with a Middle Eastern bent, and certainly online.
if you decide to harvest your own, make sure first that it isn't poison sumac
http://landscaping.about.com/od/weedsdiseases/ig/Poison-Sumac-Pictures/Poison-Sumac-Stems.htm
http://landscaping.about.com/od/weedsdiseases/ig/Poison-Sumac-Pictures/Poison-Sumac-Stems.htm
Here'e my T&T musakan recipe. And we don't find it salty at all. I don't cook with salt so we ...
would notice.We sometimes sub thinly sliced potatoes for the pita.
Chicken with Sumac recipe
Musakhan
1 chicken quartered or in pieces
1 1/2 T ground sumac
1/8 t ground nutmeg
1/8 t ground cinnamon
1/4 t freshly ground black pepper
Salt
Juice of one lemon
1 lb red onions, thinly sliced
2 T olive oil
1/2 cup rich chicken stock
1/2 pound flat bread
Combine spices and salt. Set aside 2 t and mix the rest with lemon juice. Rub into the chicken and let marinate (overnight is good, but it can be less)
Put onions in a skillet with 1 1/2 T olive oil, half the chicken stock, reserved spices. Cover and cook gently 30 minutes
(all above can be done the day before)
Preheat oven to 400 degrees F
Place chicken on baking sheet skin side down. Spread onions over chicken. Cover with foil and bake 20 minutes.
Brush a large ovenproof serving dish with remaining oil. Tear the bread into small pieces and scatter in one or two layers on bottom. Sprinkle with remaining chicken stock. Flip the chicken and onion pieces onto the bread so that the skin side is up. Return to oven and bake 20 minutes.
The bread and the chicken juice and onions get sort of caramelized and absolutely delicious, if fattening. I often use more bread than called for..... (this from Susan Hegleson who gave me the recipe - I aggree!!)
would notice.We sometimes sub thinly sliced potatoes for the pita.
Chicken with Sumac recipe
Musakhan
1 chicken quartered or in pieces
1 1/2 T ground sumac
1/8 t ground nutmeg
1/8 t ground cinnamon
1/4 t freshly ground black pepper
Salt
Juice of one lemon
1 lb red onions, thinly sliced
2 T olive oil
1/2 cup rich chicken stock
1/2 pound flat bread
Combine spices and salt. Set aside 2 t and mix the rest with lemon juice. Rub into the chicken and let marinate (overnight is good, but it can be less)
Put onions in a skillet with 1 1/2 T olive oil, half the chicken stock, reserved spices. Cover and cook gently 30 minutes
(all above can be done the day before)
Preheat oven to 400 degrees F
Place chicken on baking sheet skin side down. Spread onions over chicken. Cover with foil and bake 20 minutes.
Brush a large ovenproof serving dish with remaining oil. Tear the bread into small pieces and scatter in one or two layers on bottom. Sprinkle with remaining chicken stock. Flip the chicken and onion pieces onto the bread so that the skin side is up. Return to oven and bake 20 minutes.
The bread and the chicken juice and onions get sort of caramelized and absolutely delicious, if fattening. I often use more bread than called for..... (this from Susan Hegleson who gave me the recipe - I aggree!!)