Sumac or sumac, the result of grinding the ripe berry of the rhus coriara, Middle Eastern and Mediterranean in its purest form
Used since Roman times due to its acidifying power as a substitute for lemon or vinegar, cultivated in southern Italy and Sicily as well as throughout the Middle East , this spice is an acidic touch in many of the dishes from these regions.
Dry, you can mix it with salt, and use it sprinkled on kebab, add it to rice and couscous, giving it a very attractive reddish color as well as a very good flavor, it combines very well in hot or cold sandwiches or on pizzas.
Or as you can see in the photo, a good Moorish skewer with lentil salad and yogurt with sumac
Store in a cool, dry place, it may contain traces of nuts, mustard, sesame, etc.
One of Ottolenghi's basics
