I live in Tennessee, and it grows wild all over the place where I used to live. I could probably walk down the road a little way from here and find some in full fruit right now. My mother described what she called "sumac lemonade" that people used to drink during the Great Depression because it was so easy to come by, and you could sweeten it with whatever you happened to have, because it's meant to be tart. In this area, unless you found a wild beehive, the cheapest sweetener at that time was probably sorghum syrup, but if you had a little sugar, it wouldn't take much. I never tried it, but the way she described it, they used it fresh, not dried.
I first tried sumac in Turkey about 10 years ago. I was like "WHAT IS THIS DELICIOUS FLAVOR????". I love to use it with tahini and a pinch of salt on fresh sliced ripe tomatoes for a salad.
I work at a french patisserie and I have been trying to add a little variation to classic macaroon fillings. I think I will try a Sumach & dried fig filling soon!
One tip, if you're using sumac in syrup or liquid, use coarse sumac. It is so much easier to filter out. Ground sumac has a texture to it, it's not sandy, but you can feel it
@@MiddleEats Oh! So THAT'S the difference! Thank you for differentiating for us. I saw the two kinds at the international market, but we were at cross languages, so I just bought the finer ground. Of course.
Thanks for showing what Sumac looks like. My mother, who is Native American, said I could eat it (it grows wild where I grew up), but in my adult life while cooking with it, I never knew I had often eaten it fresh as a child, until this video. It's delicious, better than the dried version but really stains your hands and difficult to remove. It seemed fine to eat where it grows in Northern MI, at least.
I'm Native (Diné; our people are mostly located in Utah, Arizona, New Mexico, Colorado and Canada) and our tribe has used sumac berries a lot too. My favourite is a kind of parriage/hot drink we make with it. It's called chiłchín in our language. I actually always enjoyed eating them raw because of the flavor and the sourness/tanginess. The berries are also really sticky and it stays on your fingers afterward and even the flavour will linger for hours as long as that residue is on them. I live in the city now and haven't had fresh ones in years but I can totally taste them just thinking about it, hahah. They also don't grow in trees or in horns like that where I lived. They grew in bushes and in clusters. They also gather a lot of dirt on them because of how sticky they are.
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
I’m Canadian and I was surprised to find recipes with sumac in my great grandmothers cookbooks. Found out it was used here before citrus fruits became widely available. I thought it was almost exclusively a Middle Eastern cuisine ingredient.
Personally I think it would make sense for staghorn sumac (Rhus typhina) to be used in early Canadian cooking as it is is only indigenous to Eastern North America including Canada. Considering how similar it looks to the most popular Middle Eastern species of sumac (Rhus coriaria) and that Indigenous People were using it before colonists arrived(proving it was safe to eat and not a poisonous look alike) I feel like would definitely be added to the cuisine of the time.
It's native to the eastern part of the North American continent, but it is naturalized worldwide. It's undoubtedly true that other sumacs were used before staghorn was introduced, but Obi is definitely describing staghorn. Spam and Kraft cheese slices are considered >traditional< elements in Japanese cuisine, and I trust that no one is delegitimizing _them,_ either.
In Cyprus too. The shrub is called Rhus coriaria. In some villages they put it on top of souvlaki. Traditionally they used it both in Cyprus and in Greece in leather tanning factories.
Yes, we do have wild sumac here in the northeast United States. Loads of it. It’s probably a little different from Middle Eastern sumac, but essentially the same thing.
An indigenous mountain tribe in Thailand, the Hmong people, they rub the hard sumac berries with fresh mustard greens, salt & ground dry thai red chilis. So simple yet refreshing.
Is "tribe" still the right word, if there are more than 6 million people in China, Vietnam and Laos? Anyways....Thailand isn´t the right place to look for Hmong.
Here is a Turkish classic salad for you where we use sumac. You will need onions, tomatoes, cucumbers, some lemon juice, olive oil, apple or grape vinegar and sumac. Cut the vegies into cubes ( not so tiny). Put some lemon juice, sumac, salt and olive oil on onions and massage them until the onions absorb sumacs color. Now mix every thing together and enjoy.
@littlejolit I love putting sumac on corn and popcorn. I live near a lot of corn fields, so fresh sweet corn is easy to come by and I found a seller at the farmers market that has good quality sumac from Jordan. I love the flavor. I'll even sprinkle it on a slice of buttered bread as a late night snack if I don't feel like cooking lol.
Thank you for describing this spice so thoroughly. I had a friend from Iran years ago. I would occasionally be invited to his parents house for dinner. I fondly recall being offered a small dish of sumac for my rice and was very glad I tried some. The tartness and unique flavor were incredibly delicious. I asked what this spice was but no one had a western name for it and this was before the internet days too. Now I know what to look for by name and taste that wonderful flavor again. 😁👍
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
Very old comment, I realise. But this is interesting, because usually when I have eaten Persian food the red, acidic stuff in it has been Zereshk, also known as Berberis vulgaris in latin. It’s a completely different ingredient, but appears to taste and look very similar…
I use it in cocktails to garnish the glass rim. Simply mix it with a little bit of salt and sugar. It not only looks great, it tastes amazing and gives the cocktail some zingy flowery notes :)
never even heard about it before, but the moment this video ended I went and ordered sumac, just did a first taste test on rice and it was heaven! it feels like I found something that I’ve been missing for a long time. your channel is such a gem! thank you for your content, so useful and enjoyable to watch!
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
I'm trying to find a particular sumac, Rhus coriara. Does anyone know where I can buy plants?
4 месяца назад+1
I discovered sumac as an edible ingredient in Barcelona a few years back in a Turkish restaurant that was using sumac as a garnish I still use it in the raw state on salads. In NH sumac has a bad rap like poison ivy but culinary sumac is not poisonous, obviously. I use it on rubs for chicken on eggs. Thanks for the other suggested uses!!
Thanks for an informative video. You're quickly becoming the Alton Brown of Middle-Eastern cuisine. I've ditched all TV long time ago in favor of good content like yours. Please keep up the good work. 👍😊😉
I’m Ashkenazi but was introduced to this by a North African Jewish family, and now I can’t stop using it!!! It’s truly an amazing flavour and I can’t wait to discover more dishes from more cultures that use it 😁
Here in Texas the shrubbery from which Sumac is grown on makes for excellent walking staffs plus it has historically been used by native Texans as anything from a Excellence Lemonade/Tea substitute to in some of its Strongest forms as a cure for a hangover!!!🤠👍
THANK YOU FOR THIS VIDEO Sumac is our cheat code in cooking, and it always amazes me how people don't have it as a basic ingredient in every spice rack around the world.
Yes it really works wonders. In reality there are no acidic (non derived) dry ingredients in western cooking, only wet ones. As such a lot of people don't realize how useful it is
@@MiddleEats And it adds such a floral note aside from the acidity. Westerners need to also discover pure citric acid, it'll revolutionize how they cook.
I literally use sumak as much as salt. Aside from the usually stuff you’d out it in, I also put it in my noodles, my rice, my sweets, I sprinkled some in my COFFEE the other day (it tasted gross btw) but yeah. My mum told me apparently she saw me eat it with nutella when I was a a kid. Been addicted since birth 💪🏼 We have this dish that I think it goes best with but idk what it’s called in English. It’s eggs+garlicy yoghurt+melted butter+mint🤤 Anyway, live laugh love sumak ❤❤
@@MrNeosantana Ironically enough before i saw this video i bought sumac and our citric acid to make strawberry preserves with discount, out of season strawberries to really brighten the tart flavors up. T should have known that after tasting a little of it myself that it would go great with other foods, sourness is indeed one of the basic tastes to balance in cooking after all.
I live in Ottawa Canada and that plant grows literally everywhere. I certainly hope it's indigenous as it's easily the fastest growing plant I've ever seen. Spreads out easily as well.
Sumac is literally the most important spice of the place I come from Turkey. Our food is defined by sumac. My mother puts it in so many food. It is one of the most original spices. It enriches taste of other stuff. I would like to say it reminds you of vinegar but unlike vinegar it doesn't kill other flavors. There are so many dishes that is centered around it and they are mostly called 'eksili', which means "with sourness". You can make koftes, bulgur balls, meat, chicken, various types of green and fresh vegetables. When I was a kid I didn't appreciate it but now I really enjoy the rich taste of these dishes.
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
OMG! I love sumac but have only used it to make Za'Atar. Thank you for these other ideas. I just harvested 70 lbs of honey from my beehives, so those honey-sumac nuts will be next on my lists! 🤩
Ah that's great, try play around with the honey amount to get the right sweetness/balance. I think sumac dipped honey comb would be a delicious alternative to gum.
@@hassanmusa6375 There's a bit wrong with that, Zaatar is not thyme. Thyme is Thymus vulgaris, Zaatar is Origanum syriacum. They belong in the same family but they're not the same. Also, words can have multiple meanings, Zaatar is a herb but also a spice mix.
Holy cow!!! I only use it on my kabobs!! Also in a rice dish I make with saffron…I had no idea I could use it so many ways. I’m so making that soda drink 🥰🥰🥰 THANK YOU
Great video! I was first introduced to the benefits of sumac in the late 1970's while attending a US Army Special Forces survival course. While in that survival course, sumac was described as having many nutrient benefits, one being vitamin C. It is also a great source of vitamin's B1, B2, B6, potassium, calcium, phosphorus, magnesium and iron. Personally, I enjoy its lemon flavor while hiking!
Thank you Chef for a zesty talk on hiw to use Sumac. Its so versatile. I have used on chicken n liked the taste. Today i used it in kedgree (rice n Gram dholl cooked together)i was blown away by the taste n decided to research Sumac n came across your video. Thank you so much . I gained so much information on how to get the most out of sumac. Now i am going to use sumac to marinade fish...which will be great with my kedgree. 😅
Another great video! I'm loving these shorter ones doing a dive into specific ingredients (I'd love to see a Ras El Hanout one, an obsession of mine for some time). I hope you're keeping well and recovering from your recent injury. Love your work!
wauw so versatile! There is a staghorn sumac growing in my garden in Netherlands, growing these beautifull red velvetlike structures.. Are you saying these are to be dried and powdered to achieve this spice you demonstrated?
Thank you so much for introducing me to this tree! I have seen it often, but didn’t know it’s such a pearl! No I look forward to autumn to harvest in free nature. Nobody ever mentioned it to me, although I know a lot of people who practice quite a lot gardening for food in my real life. Greetings from a Dutch girl living in the vineyards-area of Lower Austria. 🙏😊
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
VERY informative, chef! I used sumac just last night. I also make my za'atar with a little sumac to boost its flavor over just thyme and sesame seeds. Thanks for the science behind it and how it can be used to enhance flavor perception. Keep up the great work, sir.
Sumac is actually a key ingredient in Zaatar, that's what gives it the slight sourness and tang. Glad I could help and hope you discover more uses for it
@@MiddleEats From what I have seen, not all za'atar has sumac. Some were just wild thyme, sesame seeds, and salt. Do you have a favorite recipe for za'atar?
Makes a wonderful, tart tea with sugar, and you can use the whole dried berries without grinding. The stuff grows wild all over the region I live in the USA. (Southern Illinois)
I love this type of videos ! It really helps to understand spices and condiments and to take my cooking to the next level, thank you so much! Plus I'm definitely going to use sumac simple syrup in mocktails and cocktails now 👀
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
Thanks for this informative video! I just realized that the strange red flowers I see on my walks just around my neighbourhood in Toronto, are actually sumac, and edible in so many delicious ways! 😃 I’ve never ever tasted these or even knew what sumac was until I watched this video. Will now definitely try some of your easy suggested ways to try it.
I mix it into my “everything bagel mix” which I use on, obviously bagels, but also top flatbreads and sourdough focaccia. I also sprinkle it on watermelon, jicama and avocado salad, or on top of avocado egg salad.
EDIT: If you are foraging sumac, do indepth research. Poison sumac is very dangerous. Have you got a fun or unusual use for sumac? Leave a comment here so other viewers can get even more ideas.
A bar I really love makes sweet potato fries with garlic, sumac, and salt. The crunchy sweet potato with the tangy sumac and garlic is awesome, and is incredible with beer or cocktails.
@Rachid Attahiry El Ouahaby Thanks, I didn't know that. I've made Chicken shawarma from this channel, and at a local deli I've had a wrap called a tawook that was very similar to the shawarmas I made I thought there was some kind of subtle difference.
Wow you really give the viewer a taste with gusto very informative and insightful thank you... is sumac without salt actually commercially available? Does it last in storage or does unsalted sumac develop mould?
So, this is a bit out of left field but what I like to do is to flavor salad with a mix of cured red shiso and sumac. Since the wet cured red shiso isn't really easy to find in shops, just use a 2-1 ratio of sumac to the dried flaked red shiso, soak it in a decent amount of oil for at least half an hour before adding in diced cucumber, some finely crushed garlic, chopped walnuts and seasoning with a bit of soy sauce. If you want to make it extra fancy, add in some rehydrated jellyfish
Scyphozoan is the word you're looking for. And while Jellyfish is fairly inexpensive, it is also rather rare to see it on store shelves. So in a cold salad with an fairly bright acidic taste, I'd argue jellyfish does make it fancier.
Thanks for the highlighting the differences between different acids. Respect for taste testing for all of us, we can now have the face reaction as reference for acidity level.
I appreciate this video so much! I had it sprinkled on fresh-made chips at a restaurant and loved it so much we asked the waitress what it was. I bought it (fairly big bag for a novice) online but had not really used it much at home . . . This has inspired me!!
My husband bought sumac for me after a Palestinian doctor he works with gave him rice and chicken after ramadan finished. I tasted the rice and loved it so much that he got the recipe for me, and I've made it several times now. I roast the chicken and use the juices in the rice as I'm not that fond of meat. My husband is Tunisian and cooks his own food because it's too spicey for me to eat. I will try adding sumac to several dishes I make now as well
I have a jar of sumac in my cupboard, i use it in most things I cook, it's amazing. I had no idea it was sourced from a single plant, I thought it was some kind of spice mix. Great information well presented. Thanks!
I discovered sumak on a reddit thread where chefs were asked about their favourite spices. Sumak was one of the top comments. I've used it mostly in soups and in spinach. But I'll have to try some of these recipes! The drink looks delicious.
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
The syrup and sumac is very close to pink lemonade which is made with sugar, water and rubbed fresh berries of American native Staghorn Sumac _Rhus typhina._ The species usually sold as a spice is _Rhus coriaria_ called Sicilian sumac, tanner's sumach, or elm-leaved sumach. Though other species are used.
I discovered sumac in a Turkish restaurant in Barcelona. Now I’m addicted. It has a subtle sort of lemon flavor I used it directly on salad but I’ve also used it in rubs for chicken and fish.
Ideal timing! I grilled with friends this week and the sumac onion salad was a big hit. One diner who was totally unfamiliar with sumac went from "thanks for the offer but I don't know how I'd use it in my kitchen" before dinner to taking home half the jar at the end of the night, lol. Luckily it grows well here, so we plan to forage for it in the future. The nut recipe makes me think that a similar technique could be applied to hulled sunflower seeds (another local product). Also, simmering it with soft apple cider seems like it could be delicious...
Glad you enjoyed it, and taking home half the jar is the icing on top 😅. It definitely would work for sunflower seeds. Maybe even coconut flakes and oats for a "granola"
Thank you for helping to solve a decades old mystery for me! 😅 There used to be a kebab shop run by a lovely Jordani family in my town, and they would always put this surprisingly sour spice on their kofti kebab. Not only did it make the meat taste divine, but the rich red-purplish colour added to the intrigue of the spice for me. I never asked what it was and never could find out on my own... until today. Amazing. Funnily enough, Sumac trees (the poisonous kind), are a decorative staple in many gardens here in Czech Republic. Sumac has been literaly hiding in plain sight from me for almost twenty years. 😂
I never knew that that was sumac! It grew in my grandmother's garden. Belgium, so definitely not a hot climate. She had some exotic trees and plants in her garden.
You might try an American species, like staghorn sumac (Rhus tryphina), some of which are very ornamental (though colonial and hence may need control in smaller yards). North America has much colder winters than does Western Europe, and although our summers (except for the West Coast) are also hotter, Rhus typhina (& also glabra, I think) ranges into New England and the upper Midwest (where summers are short and somewhat cooler, like Europe) so torrid summers aren't needed they way they are for some other American crops like pecans and pawpaws. Anglo-American culture (possibly some Native cultures do/did, but I am not very versed in them) doesn't have a spice tradition for sumac the way the Middle East does, but we routinely make it into a lemonade substitute, so I suspect it would be nearly the same. However in our species, the acid crystals are on the outside of the berries, so heavy rainfall can wash the flavor out, unfortunately.
Really interesting video! Despite being two different ingredients, but going by the tastes and uses you've mentioned, it seems similar to amchoor (dried raw mango powder) which is used very commonly in the Indian subcontinent. I'll try to get hold of sumac, and perhaps you could try amchoor out :)
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
I'd seen sumac a bit on a pan-African food blog I enjoy, so it's been on my radar- but this video is so comprehensive I lusted after the stuff for ages! One of the most annoying things about obtaining a new ingredient is using it for just one particular recipe and not really understanding what else it can do. As soon as I opened the jar, I was reminded of a lemongrass-hibiscus tea I used to drink. I loved the aroma, and right away, I dumped it in yogurt and WOW, so delicious. This video really explained this unfamiliar ingredient in a way that makes it useful and appealing to me. I love all these not-quite-recipes too, because those kinds of things are how folks actually prepare and eat foods... not just full-on coordinated meals.
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
I never thought of using it on so many other things. I use it on beef and Lamb all the time. What an excellent enhancing flavoring. I had no idea it could be so versatile!
Great little video. I remember the revelation when I first discovered sumac for myself many years ago. I love spices that can be used in sweet & savoury applications; and as you say its a real flavour enhancer. Think the first thing I used it on was in conjunction with za'atar when roasting a chicken...there were no leftovers for next day that meal, we all gobbled it up.
I've tried sumac for the first time in Jordan and I've loved it and I've bought some, but I didn't know how to use it, so... HUGE HUGE thanks for this video, you have convinced me in every recipe you suggested! Funny story: in my home region, Sicily in southern Italy, sumac used to be very common till last century (even one family became one of the richest in the country by trading it), but then disappear from our tables, I wonder why. Thanks once again
That's an awesome idea. I think a lot of bbq spritz's involve apple cider vinegar, so adding some sumac in the bark/rub would accomplish a similar effect
I AM FINALLY VINDICATED! My friends always made fun of me because no dish was safe from my sumac sprinkle 😂 Once you try eggs with sumac you can never eat them with only S&P again
Sumac's (or soom-ma' in Arabic) really do differ from country to country and even region to region so compare say a Lebanese vs Syrian vs Jordanian, etc. and see which ones you prefer. One caution, there are people like my husband who have allergic reactions to sumac so you may want to go light on it as a little really does go a long but very subtle way...
We have several sumac species native to North America--many of which have been used for flavoring and medicinal purposes, too. One is even called "lemonade sumac."
ohh I love this channel so much! One of my favorite snacks as a kid (and even now to be honest) was taking some sumac and mixing it with salt, then dipping slices of persian cucumber in it. Sooo delicious and tangy!
I love trying new things since moving out of home (and the flavourless hell there), and took my chance at sumac. Mainly found it worked wonders on potatoes, but kind of forgot about the spice until now. Now I'm game for more. Great video btw, this style of short content is great. I don't want a 20min video, but I don't want a short. It's concise and entertaining, I'm more than inclined to subscribe based off this alone :)
I live in Tennessee, and it grows wild all over the place where I used to live. I could probably walk down the road a little way from here and find some in full fruit right now. My mother described what she called "sumac lemonade" that people used to drink during the Great Depression because it was so easy to come by, and you could sweeten it with whatever you happened to have, because it's meant to be tart. In this area, unless you found a wild beehive, the cheapest sweetener at that time was probably sorghum syrup, but if you had a little sugar, it wouldn't take much.
I never tried it, but the way she described it, they used it fresh, not dried.
Sumac is actually a fruit. btw
I first tried sumac in Turkey about 10 years ago. I was like "WHAT IS THIS DELICIOUS FLAVOR????". I love to use it with tahini and a pinch of salt on fresh sliced ripe tomatoes for a salad.
I work at a french patisserie and I have been trying to add a little variation to classic macaroon fillings. I think I will try a Sumach & dried fig filling soon!
One tip, if you're using sumac in syrup or liquid, use coarse sumac. It is so much easier to filter out. Ground sumac has a texture to it, it's not sandy, but you can feel it
That’s sounds wonderful!
@@MiddleEats Oh! So THAT'S the difference! Thank you for differentiating for us. I saw the two kinds at the international market, but we were at cross languages, so I just bought the finer ground. Of course.
It also goes excellently in madeleines as a bright addition to the orange water and a color splash!.
I will need you to report back on this. Please.
Thanks for showing what Sumac looks like. My mother, who is Native American, said I could eat it (it grows wild where I grew up), but in my adult life while cooking with it, I never knew I had often eaten it fresh as a child, until this video. It's delicious, better than the dried version but really stains your hands and difficult to remove. It seemed fine to eat where it grows in Northern MI, at least.
Add it to pemmican with other berries
What did your mom call sumac in her language?
I've heard it's big in native American culture, thanks for sharing some details. Is it dried first or eaten fresh?
Really? Wow. Love that!
@@MiddleEats we used to eat them right off the bush when I was a kid! It was a great little snack to keep your mouth busy like sunflower seeds.
I'm Native (Diné; our people are mostly located in Utah, Arizona, New Mexico, Colorado and Canada) and our tribe has used sumac berries a lot too. My favourite is a kind of parriage/hot drink we make with it. It's called chiłchín in our language.
I actually always enjoyed eating them raw because of the flavor and the sourness/tanginess. The berries are also really sticky and it stays on your fingers afterward and even the flavour will linger for hours as long as that residue is on them. I live in the city now and haven't had fresh ones in years but I can totally taste them just thinking about it, hahah.
They also don't grow in trees or in horns like that where I lived. They grew in bushes and in clusters. They also gather a lot of dirt on them because of how sticky they are.
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
@@AdzaanMaiiTso I see a lot of sumac seasoning my local Middle Eastern grocery store.
I’m Canadian and I was surprised to find recipes with sumac in my great grandmothers cookbooks. Found out it was used here before citrus fruits became widely available. I thought it was almost exclusively a Middle Eastern cuisine ingredient.
WOW... Love it... I learned something new from you today.
Personally I think it would make sense for staghorn sumac (Rhus typhina) to be used in early Canadian cooking as it is is only indigenous to Eastern North America including Canada. Considering how similar it looks to the most popular Middle Eastern species of sumac (Rhus coriaria) and that Indigenous People were using it before colonists arrived(proving it was safe to eat and not a poisonous look alike) I feel like would definitely be added to the cuisine of the time.
nah that shits from here I'm pretty sure
It's native to the eastern part of the North American continent, but it is naturalized worldwide. It's undoubtedly true that other sumacs were used before staghorn was introduced, but Obi is definitely describing staghorn.
Spam and Kraft cheese slices are considered >traditional< elements in Japanese cuisine, and I trust that no one is delegitimizing _them,_ either.
@@robertmacfergus9288 yes, we had sumac trees in our yard as a kid, I don’t think we ever used it though as a spice
In Azerbaijan region of Iran sumac trees grow wild and it's truly amazing. We usually use on kebabs and meat dishes
Yes Persian cuisine uses sumac quite heavily in different dishes. Particularly on grilled foods!
In Cyprus too. The shrub is called Rhus coriaria. In some villages they put it on top of souvlaki. Traditionally they used it both in Cyprus and in Greece in leather tanning factories.
Amazing with Kebabs
Yes, we do have wild sumac here in the northeast United States. Loads of it. It’s probably a little different from Middle Eastern sumac, but essentially the same thing.
It's wverywhere in Canada as well as it grows wild. Use to it some as a kid...never knew it was sumac
An indigenous mountain tribe in Thailand, the Hmong people, they rub the hard sumac berries with fresh mustard greens, salt & ground dry thai red chilis. So simple yet refreshing.
Sounds great! I'll have to look it up!
Is "tribe" still the right word, if there are more than 6 million people in China, Vietnam and Laos? Anyways....Thailand isn´t the right place to look for Hmong.
Thr Hmong people I met in northern Laos proudly considered themselves a tribe, so yes it probably is thr right word. Why not? What's wrong with it?
That sounds delicious.
Here is a Turkish classic salad for you where we use sumac. You will need onions, tomatoes, cucumbers, some lemon juice, olive oil, apple or grape vinegar and sumac. Cut the vegies into cubes ( not so tiny). Put some lemon juice, sumac, salt and olive oil on onions and massage them until the onions absorb sumacs color. Now mix every thing together and enjoy.
It's an Armenian dish
That sounds delightful, I'm totally gonna try that
pomegranate molasses also works very well with that salad!!
@@imagineusingreddit2233 I agree, it adds a nice flavor. Sometimes we use pomegrenate souce instead of vinegar.
@@The1Mustache3 maybe, it’s multicultural?
It is fabulous on corn on the cob, corn salad, and popcorn! I also use it to garnish cold cucumber cream or asparagus soup.
@littlejolit I love putting sumac on corn and popcorn. I live near a lot of corn fields, so fresh sweet corn is easy to come by and I found a seller at the farmers market that has good quality sumac from Jordan. I love the flavor. I'll even sprinkle it on a slice of buttered bread as a late night snack if I don't feel like cooking lol.
Thank you for describing this spice so thoroughly. I had a friend from Iran years ago. I would occasionally be invited to his parents house for dinner. I fondly recall being offered a small dish of sumac for my rice and was very glad I tried some. The tartness and unique flavor were incredibly delicious. I asked what this spice was but no one had a western name for it and this was before the internet days too. Now I know what to look for by name and taste that wonderful flavor again. 😁👍
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
Very old comment, I realise. But this is interesting, because usually when I have eaten Persian food the red, acidic stuff in it has been Zereshk, also known as Berberis vulgaris in latin. It’s a completely different ingredient, but appears to taste and look very similar…
@@draculiya I may track some of that down too, just to experience the flavor. 😁👍
@@draculiya I've been looking for that spice since 2010 but didn't know the name. Thank you.😚😚😆
I use it in cocktails to garnish the glass rim. Simply mix it with a little bit of salt and sugar. It not only looks great, it tastes amazing and gives the cocktail some zingy flowery notes :)
never even heard about it before, but the moment this video ended I went and ordered sumac, just did a first taste test on rice and it was heaven! it feels like I found something that I’ve been missing for a long time. your channel is such a gem! thank you for your content, so useful and enjoyable to watch!
Try putting it on chicken either baked or fried especially paired with olive oil and onions....a Palestinian delight called musakhen
If you haven't already done so, try Allepo Pepper.
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
I'm trying to find a particular sumac, Rhus coriara. Does anyone know where I can buy plants?
I discovered sumac as an edible ingredient in Barcelona a few years back in a Turkish restaurant that was using sumac as a garnish I still use it in the raw state on salads. In NH sumac has a bad rap like poison ivy but culinary sumac is not poisonous, obviously. I use it on rubs for chicken on eggs. Thanks for the other suggested uses!!
Thanks for an informative video. You're quickly becoming the Alton Brown of Middle-Eastern cuisine. I've ditched all TV long time ago in favor of good content like yours. Please keep up the good work. 👍😊😉
I’m Ashkenazi but was introduced to this by a North African Jewish family, and now I can’t stop using it!!! It’s truly an amazing flavour and I can’t wait to discover more dishes from more cultures that use it 😁
Excellent presentation. Health benefits as well as cooking ideas. I’ve seen sumac and wondered about it. Now I know. Thank you very much.
Well, I went to a local Turkish shop, got sumac, made some chicken, and never again without! amazing, thank you!
bought a big bag of sumac last week to make your shwarma mix. Now I know its got so many other uses it wont go to waste, thanks man.
Turkish place near me does a Sumac margarita which is really nice. Basically a regular margarita with a salt and sumac rim
Here in Texas the shrubbery from which Sumac is grown on makes for excellent walking staffs plus it has historically been used by native Texans as anything from a Excellence Lemonade/Tea substitute to in some of its Strongest forms as a cure for a hangover!!!🤠👍
Well done! Thank you. Just visited Istanbul and loved sumac on grilled chicken etc
I really like your speaking voice; clear, succinct, and to the point.
Thank you for introducing me to a new spice in my pallette, and for doing so with many recipes and advise. Well done with this video.
THANK YOU FOR THIS VIDEO
Sumac is our cheat code in cooking, and it always amazes me how people don't have it as a basic ingredient in every spice rack around the world.
Yes it really works wonders. In reality there are no acidic (non derived) dry ingredients in western cooking, only wet ones. As such a lot of people don't realize how useful it is
@@MiddleEats And it adds such a floral note aside from the acidity.
Westerners need to also discover pure citric acid, it'll revolutionize how they cook.
I literally use sumak as much as salt. Aside from the usually stuff you’d out it in, I also put it in my noodles, my rice, my sweets, I sprinkled some in my COFFEE the other day (it tasted gross btw) but yeah. My mum told me apparently she saw me eat it with nutella when I was a a kid. Been addicted since birth 💪🏼
We have this dish that I think it goes best with but idk what it’s called in English. It’s eggs+garlicy yoghurt+melted butter+mint🤤
Anyway, live laugh love sumak ❤❤
@@MrNeosantana Ironically enough before i saw this video i bought sumac and our citric acid to make strawberry preserves with discount, out of season strawberries to really brighten the tart flavors up. T should have known that after tasting a little of it myself that it would go great with other foods, sourness is indeed one of the basic tastes to balance in cooking after all.
I live in Ottawa Canada and that plant grows literally everywhere. I certainly hope it's indigenous as it's easily the fastest growing plant I've ever seen. Spreads out easily as well.
I really was hoping you gave the name and or quality of the best one to buy. Thank you, I went back and you said exactly what I wanted to know.
I started using sumac just recently. It's a total game changer. Thanks for the informative video.
Oh absolutely, it honestly feels like a hack to sprinkle it on anything
Sumac is literally the most important spice of the place I come from Turkey. Our food is defined by sumac. My mother puts it in so many food. It is one of the most original spices. It enriches taste of other stuff. I would like to say it reminds you of vinegar but unlike vinegar it doesn't kill other flavors. There are so many dishes that is centered around it and they are mostly called 'eksili', which means "with sourness". You can make koftes, bulgur balls, meat, chicken, various types of green and fresh vegetables. When I was a kid I didn't appreciate it but now I really enjoy the rich taste of these dishes.
My dad bought sumac months ago and we haven’t used it once yet! Seeing this vid I think I’ll finally give it a try
Ya. Do it. Respect your Dad by using the good stuff he introduces you too.
Ah well now you can try it on everything. Making spice tea is a good idea to learn the flavour of any spice
@@MiddleEats That's a great suggestion! So easy to do, too.
I’ve never thought of adding sumac to desserts before, I think it’s a very interesting idea to try. Especially the sumac syrup, I need to try that.
Yes it works so so great
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
I used to make jam with sumac flowers. A bit of work, but you end up with a beautiful red jelly that tastes like lemons! Versatile tree! 🇨🇦🖖🏻🇨🇦
OMG! I love sumac but have only used it to make Za'Atar. Thank you for these other ideas. I just harvested 70 lbs of honey from my beehives, so those honey-sumac nuts will be next on my lists! 🤩
Ah that's great, try play around with the honey amount to get the right sweetness/balance. I think sumac dipped honey comb would be a delicious alternative to gum.
How do you use sumac to make Za'tar ? Za'tar is Arabic name for Tnyme.
@@hassanmusa6375 yes but zaatar is also the name of a spice mix which includes sumac, thyme and sesame seeds
So Za'tar is not one spice?
.they should not call it thyme.
@@hassanmusa6375 There's a bit wrong with that, Zaatar is not thyme. Thyme is Thymus vulgaris, Zaatar is Origanum syriacum. They belong in the same family but they're not the same.
Also, words can have multiple meanings, Zaatar is a herb but also a spice mix.
I have made tea from it for decades. I never thought of using it for seasoning. Thanks
You will have to be making these on more spices! The format is so fascinating and informative!
I've only just started using sumac. I've only experimented with savory dishes so far but I am loving it so far.
Holy cow!!! I only use it on my kabobs!! Also in a rice dish I make with saffron…I had no idea I could use it so many ways. I’m so making that soda drink 🥰🥰🥰 THANK YOU
Great video! I was first introduced to the benefits of sumac in the late 1970's while attending a US Army Special Forces survival course. While in that survival course, sumac was described as having many nutrient benefits, one being vitamin C. It is also a great source of vitamin's B1, B2, B6, potassium, calcium, phosphorus, magnesium and iron. Personally, I enjoy its lemon flavor while hiking!
Sumac is amazing! I love putting it on beans and lentils!
Thank you Chef for a zesty talk on hiw to use Sumac. Its so versatile. I have used on chicken n liked the taste.
Today i used it in kedgree (rice n Gram dholl cooked together)i was blown away by the taste n decided to research Sumac n came across your video.
Thank you so much . I gained so much information on how to get the most out of sumac.
Now i am going to use sumac to marinade fish...which will be great with my kedgree. 😅
Another great video! I'm loving these shorter ones doing a dive into specific ingredients (I'd love to see a Ras El Hanout one, an obsession of mine for some time). I hope you're keeping well and recovering from your recent injury. Love your work!
Sure, definitely will cover Ras El hanout someday! Glad you liked it
wauw so versatile! There is a staghorn sumac growing in my garden in Netherlands, growing these beautifull red velvetlike structures.. Are you saying these are to be dried and powdered to achieve this spice you demonstrated?
my uncle from Lebanon just gifted me a bag of home grown sumac not too long ago. this is helpful
Ah the wild sumac from the middle east is something else! Lucky you
Thank you so much for introducing me to this tree! I have seen it often, but didn’t know it’s such a pearl! No I look forward to autumn to harvest in free nature. Nobody ever mentioned it to me, although I know a lot of people who practice quite a lot gardening for food in my real life. Greetings from a Dutch girl living in the vineyards-area of Lower Austria. 🙏😊
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
VERY informative, chef! I used sumac just last night. I also make my za'atar with a little sumac to boost its flavor over just thyme and sesame seeds. Thanks for the science behind it and how it can be used to enhance flavor perception. Keep up the great work, sir.
Sumac is actually a key ingredient in Zaatar, that's what gives it the slight sourness and tang. Glad I could help and hope you discover more uses for it
@@MiddleEats From what I have seen, not all za'atar has sumac. Some were just wild thyme, sesame seeds, and salt. Do you have a favorite recipe for za'atar?
Makes a wonderful, tart tea with sugar, and you can use the whole dried berries without grinding. The stuff grows wild all over the region I live in the USA. (Southern Illinois)
I love this type of videos ! It really helps to understand spices and condiments and to take my cooking to the next level, thank you so much!
Plus I'm definitely going to use sumac simple syrup in mocktails and cocktails now 👀
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
Good idea to add it to my salad dressing
Thanks for this informative video! I just realized that the strange red flowers I see on my walks just around my neighbourhood in Toronto, are actually sumac, and edible in so many delicious ways! 😃 I’ve never ever tasted these or even knew what sumac was until I watched this video. Will now definitely try some of your easy suggested ways to try it.
I first tasted sumac almost 30 years ago on my rice when eating Soltani. I loved it and still use it today.
Syrian here, these grew in out backyard. Basically this was used before lemon became prevalent in the region
That's interesting! I've always enjoyed its lemony-but-not-acidic flavour, so that's validating.
I mix it into my “everything bagel mix” which I use on, obviously bagels, but also top flatbreads and sourdough focaccia. I also sprinkle it on watermelon, jicama and avocado salad, or on top of avocado egg salad.
EDIT: If you are foraging sumac, do indepth research. Poison sumac is very dangerous.
Have you got a fun or unusual use for sumac? Leave a comment here so other viewers can get even more ideas.
Icecream.
A bar I really love makes sweet potato fries with garlic, sumac, and salt. The crunchy sweet potato with the tangy sumac and garlic is awesome, and is incredible with beer or cocktails.
Apple crumble with Icecream and sumac!
Almost on topic, would sumac be part of the marinade spice difference between chicken tawook and shawarma?
@Rachid Attahiry El Ouahaby Thanks, I didn't know that. I've made Chicken shawarma from this channel, and at a local deli I've had a wrap called a tawook that was very similar to the shawarmas I made I thought there was some kind of subtle difference.
Wow you really give the viewer a taste with gusto very informative and insightful thank you... is sumac without salt actually commercially available? Does it last in storage or does unsalted sumac develop mould?
So, this is a bit out of left field but what I like to do is to flavor salad with a mix of cured red shiso and sumac. Since the wet cured red shiso isn't really easy to find in shops, just use a 2-1 ratio of sumac to the dried flaked red shiso, soak it in a decent amount of oil for at least half an hour before adding in diced cucumber, some finely crushed garlic, chopped walnuts and seasoning with a bit of soy sauce. If you want to make it extra fancy, add in some rehydrated jellyfish
what does the jellyfish add to this dish? sounds interesting
That sounds really good, but I'm not sure what the jellyfish would taste like
@@MiddleEats It's mainly there for the chewy-crunchy texture, the taste is really neutral.
Adding a cephalopod corpse to your dish doesn't make it fancy.
Scyphozoan is the word you're looking for. And while Jellyfish is fairly inexpensive, it is also rather rare to see it on store shelves. So in a cold salad with an fairly bright acidic taste, I'd argue jellyfish does make it fancier.
Thanks for the highlighting the differences between different acids. Respect for taste testing for all of us, we can now have the face reaction as reference for acidity level.
I appreciate this video so much! I had it sprinkled on fresh-made chips at a restaurant and loved it so much we asked the waitress what it was. I bought it (fairly big bag for a novice) online but had not really used it much at home . . . This has inspired me!!
Glad I could help. Works great as a rub for chicken too, and on fries with salt like you said.
My husband bought sumac for me after a Palestinian doctor he works with gave him rice and chicken after ramadan finished. I tasted the rice and loved it so much that he got the recipe for me, and I've made it several times now. I roast the chicken and use the juices in the rice as I'm not that fond of meat. My husband is Tunisian and cooks his own food because it's too spicey for me to eat. I will try adding sumac to several dishes I make now as well
Dawg u deserve wayyyy more subscribers
Thanks
I have a jar of sumac in my cupboard, i use it in most things I cook, it's amazing. I had no idea it was sourced from a single plant, I thought it was some kind of spice mix. Great information well presented. Thanks!
I actually have such a tree in my front garden. Never knew it was so delicious!
So true! I wish I had discovered it sooner, just encountered it recently when looking into Turkish recipes.
I discovered sumak on a reddit thread where chefs were asked about their favourite spices. Sumak was one of the top comments. I've used it mostly in soups and in spinach. But I'll have to try some of these recipes! The drink looks delicious.
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
@@obamium_edts6599 no thank you, but thanks for the offer!
@@TheGalacticGrizzly you are welcome.
The syrup and sumac is very close to pink lemonade which is made with sugar, water and rubbed fresh berries of American native Staghorn Sumac _Rhus typhina._
The species usually sold as a spice is _Rhus coriaria_ called Sicilian sumac, tanner's sumach, or elm-leaved sumach. Though other species are used.
I feel like I should try this for strawberry pie. Strawberry filling is always kind of lacking in the tang department.
Yes it would work great for strawberry filling! It's just the right tartness
Rhubarb is also excellent for this to go with strawberries. The two flavours together are awesome.
Add a few ripe goosesberries into the mix when making the filling. They have citric and malic acid, natures sour candy.
@@WolfricLupus what's rhubarb taste like?
@@ObsidianRose10 is it just red celery?
I tried sumac for the first time a year ago and couldn’t believe I’d never had it before. So good!
Sick thumbnail Obi you legend. Also new kitchen?
Bri you the goat, your comment is so hidden lol. Fyi I thought it was your video because of the thumbnail
I have had sumac in my cupboard but didn’t know what to do with it. Now I have some great ideas! Thank you!
This makes me want to try sumac.
Mission accomplished
I recently, within the last year or two, came across this spice. It is hard to not use it in everything, so happy to add it to the repertoire.
I have sumac and other spices you have used! I love your cuisine like no other!
Thanks!
Thank you for all informations about this spice.
No problem, I hope you try it out
I discovered sumac in a Turkish restaurant in Barcelona. Now I’m addicted. It has a subtle sort of lemon flavor I used it directly on salad but I’ve also used it in rubs for chicken and fish.
I LOVE SUMAC. I use it on fries
Ooooh that sounds good. In fact a MSG, Sumac, Aleppo pepper mix would be incredible
I've had sumac "lemonade" several times but never thought about it having other uses. Looking forward to trying some of these.
Ideal timing! I grilled with friends this week and the sumac onion salad was a big hit. One diner who was totally unfamiliar with sumac went from "thanks for the offer but I don't know how I'd use it in my kitchen" before dinner to taking home half the jar at the end of the night, lol. Luckily it grows well here, so we plan to forage for it in the future. The nut recipe makes me think that a similar technique could be applied to hulled sunflower seeds (another local product). Also, simmering it with soft apple cider seems like it could be delicious...
Glad you enjoyed it, and taking home half the jar is the icing on top 😅.
It definitely would work for sunflower seeds. Maybe even coconut flakes and oats for a "granola"
Thank you for helping to solve a decades old mystery for me! 😅 There used to be a kebab shop run by a lovely Jordani family in my town, and they would always put this surprisingly sour spice on their kofti kebab. Not only did it make the meat taste divine, but the rich red-purplish colour added to the intrigue of the spice for me. I never asked what it was and never could find out on my own... until today. Amazing. Funnily enough, Sumac trees (the poisonous kind), are a decorative staple in many gardens here in Czech Republic. Sumac has been literaly hiding in plain sight from me for almost twenty years. 😂
I never knew that that was sumac! It grew in my grandmother's garden. Belgium, so definitely not a hot climate. She had some exotic trees and plants in her garden.
You might try an American species, like staghorn sumac (Rhus tryphina), some of which are very ornamental (though colonial and hence may need control in smaller yards). North America has much colder winters than does Western Europe, and although our summers (except for the West Coast) are also hotter, Rhus typhina (& also glabra, I think) ranges into New England and the upper Midwest (where summers are short and somewhat cooler, like Europe) so torrid summers aren't needed they way they are for some other American crops like pecans and pawpaws. Anglo-American culture (possibly some Native cultures do/did, but I am not very versed in them) doesn't have a spice tradition for sumac the way the Middle East does, but we routinely make it into a lemonade substitute, so I suspect it would be nearly the same. However in our species, the acid crystals are on the outside of the berries, so heavy rainfall can wash the flavor out, unfortunately.
I started using it after watching your video and I'm impressed, it works great for anything I eat.
Lovely 👌🏻 Greetings from Scotland 😊 Have an amazing day everyone 🌻
I'm in mid Missouri USA, we have sumac on our road, I've made beautiful wreaths with it, I'm gonna try eating it, thanks.
Really interesting video! Despite being two different ingredients, but going by the tastes and uses you've mentioned, it seems similar to amchoor (dried raw mango powder) which is used very commonly in the Indian subcontinent. I'll try to get hold of sumac, and perhaps you could try amchoor out :)
Yeah I thought the same👍👍
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
I'd seen sumac a bit on a pan-African food blog I enjoy, so it's been on my radar- but this video is so comprehensive I lusted after the stuff for ages! One of the most annoying things about obtaining a new ingredient is using it for just one particular recipe and not really understanding what else it can do. As soon as I opened the jar, I was reminded of a lemongrass-hibiscus tea I used to drink. I loved the aroma, and right away, I dumped it in yogurt and WOW, so delicious.
This video really explained this unfamiliar ingredient in a way that makes it useful and appealing to me. I love all these not-quite-recipes too, because those kinds of things are how folks actually prepare and eat foods... not just full-on coordinated meals.
Merhaba. Türkiye'den selamlar. Dünyanın en iyi sumağının tadına bakmak ister misiniz? Sizin için çok uygun fiyatlarla adresinize gönderebilirim. Kendinize iyi bakın.
I'm still getting headspins from the Toum I made the other day. Potent stuff going in and on the way out.
Oh jeez, maybe I needed a warning on the video ⚠️
@@MiddleEats all good 😃😂😂
I never thought of using it on so many other things. I use it on beef and Lamb all the time. What an excellent enhancing flavoring. I had no idea it could be so versatile!
Great little video. I remember the revelation when I first discovered sumac for myself many years ago. I love spices that can be used in sweet & savoury applications; and as you say its a real flavour enhancer.
Think the first thing I used it on was in conjunction with za'atar when roasting a chicken...there were no leftovers for next day that meal, we all gobbled it up.
Haha yeah it is incredible how it just makes food better. It's like an alternative to MSG
@@MiddleEats Very much so, though unlike MSG is also works in sweet food, double bonus!
I've tried sumac for the first time in Jordan and I've loved it and I've bought some, but I didn't know how to use it, so... HUGE HUGE thanks for this video, you have convinced me in every recipe you suggested!
Funny story: in my home region, Sicily in southern Italy, sumac used to be very common till last century (even one family became one of the richest in the country by trading it), but then disappear from our tables, I wonder why.
Thanks once again
I use it in BBQ rub.
That's an awesome idea. I think a lot of bbq spritz's involve apple cider vinegar, so adding some sumac in the bark/rub would accomplish a similar effect
Very underrated spice and I’m glad you made a video about it. Would love a video about Sumagieh recipe from Gaza!
I AM FINALLY VINDICATED!
My friends always made fun of me because no dish was safe from my sumac sprinkle 😂
Once you try eggs with sumac you can never eat them with only S&P again
I'm literally buying Sumac to try for the first time due to this video, well done ahaha
Sumac's (or soom-ma' in Arabic) really do differ from country to country and even region to region so compare say a Lebanese vs Syrian vs Jordanian, etc. and see which ones you prefer. One caution, there are people like my husband who have allergic reactions to sumac so you may want to go light on it as a little really does go a long but very subtle way...
Yes, it definitely changes. It mostly depends on how much rain there is. When it rains, some of the malic acid in the berry is washed away.
I’ve found my new favorite channel, I recently moved to Cyprus, and learning Mediterranean cuisine now, so this channel is a great help
bro u should take care about ur heart.
I'm interested in starting to use it as it grows fairly abundantly near me.
We have several sumac species native to North America--many of which have been used for flavoring and medicinal purposes, too. One is even called "lemonade sumac."
Dear Chef: You have told me more about Sumac in 5 minutes than I'll ever need to know in a whole lifetime.
Thanks a lot !!! ❤
here in Iran, we always sprinkle Koobideh (grilled minced lamb) with sumac. it goes really well with grilled heart and liver as well
ohh I love this channel so much! One of my favorite snacks as a kid (and even now to be honest) was taking some sumac and mixing it with salt, then dipping slices of persian cucumber in it. Sooo delicious and tangy!
I love trying new things since moving out of home (and the flavourless hell there), and took my chance at sumac. Mainly found it worked wonders on potatoes, but kind of forgot about the spice until now. Now I'm game for more. Great video btw, this style of short content is great. I don't want a 20min video, but I don't want a short. It's concise and entertaining, I'm more than inclined to subscribe based off this alone :)