cooking

Sumac

Sumac is a very small fruit native to several continents that has a citrus taste. Sumac based dry rubs are all the rage at the moment.

Sumac pairs with lamb so well and Australia has lots of lamb. 🙂

Please don’t stop using it there though. It makes a great garnish on salads, hummus dips, tasting plates and is often added to falafel.

It can also be used to make a tea called Pink Lemonade that is perfect on a hot day.

Simply steep some sumac powder in boiling water, cool and then top up with chilled sparkling water:

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For lamb, mix it with some of Rick Stein Garam Masala and some coriander leaves. Then coat both sides of the meat an hour before cooking.

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Enjoy,

PK

Here are more herbs, spices and ingredients posts. 

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