Sumac is a very small fruit native to several continents, that has an exciting citrus taste.
Sumac based dry rubs pair 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:
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.
Here are more herbs, spices and ingredients posts:
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