Sumac Spice
Denise Landis is the founder & CEO of The Cook's Cook.
Sumac, a reddish-brown spice ground from the fruit of sumac shrubs, is used as a seasoning and condiment in Middle Eastern cuisine. It has a mildly tart, almost lemony, flavor that complements chicken, fish, lamb, and creamy vegetable or yogurt dishes.
Salt-free, but with a piquancy that spikes the flavor of whatever it’s put on, it’s an excellent table condiment for someone on a low-salt diet.
Try it on grilled kebabs, hummus, or sprinkled over cucumber-yogurt salad. Use Sumac Spice Rub on roasted chicken or Syrian Za’atar to season meats, salads, or even pizza. Grill or broil eggplant until blackened, cool, peel off the skin, then dress with tahini thinned with olive oil and lemon juice and a dusting of sumac.
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Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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