How to use sumac: 8 Lebanese ways with the tangy red spice

Sumac (سماق) is a deep red spice made from the dried berries of the sumac shrub (Rhus coriaria). It tastes sour and fruity, close to lemon but softer. Because it brings that sourness without any liquid, it can season a salad or grilled meat without making it soggy.

In Lebanon, sumac is one of the spices you will find in almost every kitchen. It’s also one of the main ingredients in za’atar.

Ground sumac, sumac jar or whole berries?

• Ground sumac: ready to sprinkle and the most common choice. Daaboul Sons sells it as Sumac Ground in a sachet and as a Sumac Jar for everyday table use.
• Whole sumac berries: keep their colour and aroma longer. Grind small amounts as you need them, or soak them in water to make a sour liquid for some traditional dishes. Daaboul Sons: Sumac Seeds.

8 ways to use sumac

1. Fattoush: sumac is what makes fattoush taste like fattoush. Add it to the dressing and dust a little more on top.
2. Sumac onions: thinly slice onions, rub them with salt and sumac, and add parsley. Serve with kafta, shawarma or grilled chicken.
3. Grilled chicken and meat: rub sumac with olive oil, garlic and a little seven spices before grilling.
4. Hummus and labneh: a pinch on top adds colour and a sour lift.
5. Eggs: fried or scrambled eggs with sumac and olive oil.
6. Rice and lentils: a sprinkle over mjadara balances the richness of the fried onions.
7. Vegetables: roast potatoes or cauliflower, then season them with sumac straight after they come out of the oven.
8. Fish: combine sumac with lemon zest, salt and oil for baked or grilled fish.

When to add sumac

Sumac’s bright colour and tang fade with long cooking, so add most of it at the end or just before serving. In marinades it works well too, because the short time on the grill keeps its flavour.

Sumac or lemon?

Use lemon juice when you want liquid and sharpness, as in tabbouleh dressing. Use sumac when you want sourness on a dry surface, as on onions, grilled meat or bread. Many Lebanese dishes use both.

How to tell good sumac

Good sumac has a deep burgundy-red colour, a fruity sour smell and a slightly moist, soft texture. Very pale or brownish sumac has usually lost its aroma. Store it closed, away from light and heat.

To get Daaboul Sons sumac in Lebanon, contact us on WhatsApp at +961 78 827 365.