Mahlab seeds, Sumac powder. Any ideas to use these in recipes?

Sumac has a lemon flavour and is very nice in recipes where you want citrus overtones. I've added it

to chicken dishes for that "je ne sais quoi" factor.

 
Sumac works well with pita bits and tomatoes in a mid-east salad.

Add romaine, onion...you know, the regular salad. A tablespoon of sumac spikes it up a bit.

 
REC: Chickpea, Black Olive and Tomato Salad

Chickpea, Black Olive and Tomato Salad
Serves 4

Play around with quantities. I find I have to add a lot more sumac to notice it, and I use less vinegar than is called for.

1 can (19 oz) chickpeas, drained and rinsed
2 large field tomatoes, each cut into 8 wedges
1 small red onion, thinly sliced
1 clove garlic, minced
Juice of 1/2 lemon
1/3 cup pitted black olives
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
2 tbsp red wine vinegar
Dried oregano to taste
1/2 tsp ground sumac
Salt and freshly cracked black pepper

Toss everything together in a bowl.

 
sounds good. We have red onions, parsley, mint, tomatoes from the garden. 1 Tb then of the sumac?

1/2 tsp ! Whooops ! I was mixing this up with amount with Marg's salad recipe.

 
rec: chicken with sumac

From: Susan Helgeson
Date: 12/16/04 00:45:43
To: Elaine Barel
Subject: 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.....
Cheers,
Susan
Sometimes I do this on potato slices instead of pita. Elaine

 
REC: Beet and Sumac Salad

I haven't made this. It was in my To Cook folder.

Beet and Sumac Salad
Serves 6

3 unpeeled large beets
Red wine vinegar
2 tsp ground sumac
2 handfuls arugula
1 large red onion, thinly sliced
1 cup whole milk yogurt
1-2 tbsp lemon juice
2 tsp tahini
2 crushed cloves garlic

Cook beets in a large pan of gently boiling water until tender, 30-40 minutes. (Add a drop or two of red wine vinegar to help set the beets' color.) Drain the beets and let cool. Peel the beets, then cut them into quarters and thinly slice.

Put the sliced beets, sumac, arugula, and onion in a serving bowl. Mix yogurt, lemon juice, tahini, garlic, and salt and pepper to taste. Pour dressing over the salad and toss gently.

Serve with a flat bread, such as lavash, and marinated olives, if you like.

(Source unknown.)

 
Sumak is one of the adventure ingredients in the Scharffen Berger recipe contest. 2 $10K prizes,

Is anyone here going to enter??

 
I don't think so - didn't they just get bought out by Nestle?

The mass producer giant buying out the artisan. Too sad, but good for the owners.

 
Hershey bought them. But they're (supposedly) still making it the same way. But hmmm. They have a

local chef, Elizabeth Faulkner of Citizen Cake plus Top Chef Masters and Iron Chef, as a spokesperson. Nice gal, tiny!!!

 
You must log in or register to reply here.
Back
Top