Middle Eastern flavors are rumored to become a hot thing in 2014 (along with pigeon meat !?!) so I figured I’ll jump a month ahead of the trend and experiment with sumac.
The dark red spice is widely used in Middle Eastern cuisine, packed with healthy flavonoids, and has a citrusy flavor. (In fact, sumac was apparently the Romans’ acidic ingredient of choice before lemons arrived in Europe).
Even though sumac is probably best known as one of the main components in the spice blend za’atar (a mix of sesame seeds, various dried herbs and sumac), it also works well as a spice rub or sprinkled on hummus and even salads. Recipes coming soon!