All About Sumac

Sumac, as its fruity aroma suggests, is made from the berries from the rhus tree (the same family as mango); it is not particularly used on the UK, which is a shame as it is a real gem of the spice rack. It is utilised in a lot in Middle Eastern cooking, and is widely used as a souring agent in place of lemon juice or vinegar, as it has a tangy, refreshing flavour. It can be used with all kinds of seafood, tuna fish is particularly nice with sumac, as well as chicken and most meat dishes (especially roast meats). It is also great for vegetarians as it goes very well with salads and vegetable dishes simply sprinkled over, with or without dressing. It is an essential ingredient of za’atar which, among other things, can be sprinkled with olive oil on flatbread and then toasted.

Make Za'atar

Za'atar is a Middle Eastern Blend. You can use it as a coating for any kind of meat, chicken being particularly good. In the Middle East it is sprinkled over flatbread with olive oil, and it compliments any kind of carbohydrates, such as potatoes. You can also mix it with butter and put it on toast, or with bread you bake.
YOU WILL NEED
1 tbsp dried/fresh thyme
1 tsp sumac
1/2 tsp sesame seeds
1/4 tsp fine sea salt
METHOD
1.
Roast the sesame seeds in a pan till golden.
2.
In a mortar & pestle gently grind the dried thyme or finely chop if using fresh.
3.
Mix together all the ingredients, and use as required.

Tuna Steaks with Sumac

I had never used sumac before. A customer asked me to get some, and as soon as I opened the bag, I knew that it was something that I wanted to try, it was so aromatic and sweet smelling. I browsed the web and found so many people highly rating it for it distinct fruity flavour, so I'm going to be trying lots of recipes myself, and here's the first I've tried, and it's a super easy one as well (which is even better).
YOU WILL NEED
2 tbsp olive oil
1 garlic clove, crushed
1 tbsp sumac
4 pieces of 200g tuna steaks (7 oz)
Salt & pepper to taste
METHOD
1.
Combine the oil, garlic and sumac and coat the tuna, seasoning well.
2.
Oil a grill plate or chargrill pan (a frying pan will do if you don't have these), and heat it on a medium heat, adding the tuna when hot, and cooking for 5-6 minutes on each side (or till cooked as desired).
A great accompaniment is saffron rice.