Sumac or sumac is a shrub, Rhus coriaria, common in southern Italy and the Middle East, and whose ripe, dry fruit, with a reddish appearance, was used as an acidulant and is now used as a condiment for fish, meat, and rice dishes. , breads and desserts.
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There is a tendency to think that it is a substitute for lemon, although they are not incompatible if we want to reinforce acidity in a dish, which is why we have used it together with yogurt and thus enhance that touch in contrast to the rest of the flavors.
We will only need a natural yogurt that we have put in a strainer inside a bowl so that it releases the water, a tablespoon of sumac and a pinch of salt and freshly ground black pepper. We remove everything and reserve in the refrigerator if we are not going to make the rest of the dish at the moment.
For the Moorish skewer we will need 200g of lean pork cut into cubes of about 3cm, two tablespoons of ras-al-hanout and a little green and red pepper cut into not excessively large strips. That and some skewers to insert the ingredients, of course.
We lightly salt the meat, throw in the ras-al-hanout and stir well so that it is impregnated with the spice mixture, cover and let it marinate overnight. We must keep in mind that if we do not have time, if we use a good spice mix, half an hour may even be enough.
We heat the grill, take the skewers and insert the meat cubes, the red and green pepper and repeat the process two or three more times per skewer.
We put them on the fire, a medium heat so that they can cook well, and we leave them for approximately ten, fifteen minutes, turning every two or three minutes per side so that they cook evenly.
For the lentil salad, we need:
-200g of cooked dulcejas
– 1/2 sliced leek
– 1/2 carrot diced
– 1 tablespoon cumin seeds
-1/2 glass of red wine
In a frying pan, toast the cumin seeds with a little oil. When they begin to smell, add the leek and carrot and sauté as in the photo until the carrot loses some of its hardness and the leek begins to soften. be poached
At that moment we add half a glass of wine and leave it for 5 minutes so that the alcohol and much of the liquid evaporate. This will stop the cooking of the vegetables and provide a very rich background flavor along with the toasted cumin.
After this time we add the lentils, salt a little, and over low heat we stir well and leave it for about ten minutes so that it finishes sautéing well.
All we need to do is plate it up and add a little diced cherry tomatoes to the salad, which will give freshness to the dish, a dish with good contrasts of flavors, not at all cloying, easy to make, cheap in ingredients and for the whole family.
