SUMAC!!!! ZA'ATAR!!!!!

Often we hear the word SUMAC and think of a poisonous tree. Oh, how wrong we are to do that! Sumac is actually a wonderful cooking spice and everyone should give it a try.

My first encounter with sumac was years ago at a staff dinner. A simple looking piece of flatbread...one bite and my taste buds exploded with the flavor of something exotic: sumac. I was sold.

What is sumac.....well IT IS sumac of course, but the non- poisonous variety. This lovely spice can be find in a variety of places including on-line spice stores like Dean and Deluca. Sumac is also a main ingredient in a spice mix called Za'atar.

Sumac is usually sold as a coarsely ground powder. Sumac is a dark maroon colored spice which is obtained by crushing the dried fruit of the non-toxic variety of Sumac plant (Rhus coriaria). The spice is traditional in Turkish, Middle Eastern and Mediterranean cuisines where it is used to add a mild acidity to a dish whether incorporated in the preparation or used as a finisher once the dish is complete. As a dried berry, ground sumac has a nutty texture when used dry and a tart, sour lemon taste.

The name sumac is derived from Aramaic "summaq" meaning "dark red." The variety of sumac "Rhus coriaria" is sold as a spice for cooking, and has been used in cooking for millenia.

The use of sumac came to Greece from the Middle East where it is more widely used. In Greek cooking, sumac is used as a rub for grilled meats, and as a flavoring most notably on meats, in stews, and in pita wraps. It is also used in rice and vegetable dishes. Try adding a dash to the top of hummus for a new taste treat!

(info from Formaggiokitchen.com and greekfood.com)

A spice blend called Za'atar is a generic name for a family of related Middle Eastern herbs from the genera Origanum (Oregano), Calamintha (Basil thyme), Thymus vulgaris (Thyme) and Satureja (Savory). It is also the name for a condiment made from the dried herb(s), mixed together with sesame seeds, dried sumac, and often salt, as well as other spices. Used in Arab cuisine, both the herb and spice mixture are popular throughout the Middle East. (wikipedia.com)

ZA'ATAR

A spice blend that is so versatile! It can be used on meats, veggies, rice, and breads.

Prep Time: 5 minutes

Ingredients:

1/4 cup sumac

2 tablespoons thyme

1 tablespoon roasted sesame seeds

2 tablespoons marjoram

2 tablespoons oregano

1 teaspoon coarse salt

Preparation:

Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.

Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za'atar can be used from 3-6 months.

(mideast.food.com)

RECIPES

CHICKEN WITH COUSCOUS

Ingredients for 4

· 1.5 lb chicken tenders or breasts cut in strips

· 2 tsp sumac

· juice of one lemon

· 1 tbs olive oil

· 1/2 tsp cumin powder

· cayenne pepper

· 3 tbs mint

· salt and pepper

Preparation

Cut chicken in small strips. Add sumac, cumin powder, cayenne, salt and pepper and let it marinate for about one hour or so.

In a small mixing bowl, mix lemon juice and olive oil.

Grill chicken in a grill pan. When grilled on the outside and still juicy in the middle, remove from pan, add olive oil/lemon juice mixture. Coat well. Sprinkle with mint and serve hot.

recipe from Citronetvanille.com

FATOOSH

Ingredients

2 Greek pita breads

8 leaves romaine lettuce, torn in bite sized pieces

2 green onions, chopped

1 cucumbers, chopped

3 tomatoes, cut in wedges

1/4 cup chopped fresh parsley

1 garlic cloves, peeled and chopped

2 tablespoons ground sumac

1/4 cup lemon juice

1/4 cup olive oil

1 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup chopped fresh mint leaves

Directions

Preheat oven to 350 degrees.

Toast pita 5 to 10 minutes in preheated oven until crisp.

Remove from oven and break into bite sized pieces.

In a large bowl toss together romaine lettuce green onions cucumber and tomatoes In a small bowl mix the parsley garlic sumac powder lemon juice olive oil salt pepper and mint Just before serving add pita bread to salad ingredients.

Pour dressing over and toss.

recipe from Food.com

EGGPLANT WIT BUTTERMILK SAUCE

yield: Makes 4 as a starter

Ingredients

2 large and long eggplants

1/3 cup olive oil

1 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish

Maldon sea salt and black pepper

1 pomegranate

1 tsp za'atar

Sauce:

9 tbsp buttermilk

1/2 cup Greek yogurt

1 1/2 tbsp olive oil, plus a drizzle to finish

1 small garlic clove, crushed

Pinch of salt

Preparation

Preheat the oven to 200°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don't eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.

Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil—keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.

While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.

To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.

To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

Recipe from Epicurious.com

COUSCOUS WITH POMEGRANATE, MINT AND PINE NUTS

Ingredients

2 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1/2 teaspoon sea salt

1 tablespoon minced fresh mint

1/2 cup diced fennel

1/3 cup toasted pine nuts

1 tablespoon za'atar (optional)

3 cups cooked Israeli couscous (use French if unavailable)

Seeds from 1 pomegranate (substitute dried cranberries)

Directions

In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za'atar if available. Add couscous and gently incorporate dressing and couscous with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom

Recipe from Foodnetwork.com

SEAR-ROASTED SALMON WITH HONEY GLAZED FENNEL

The richness of sear-roasted salmon is contrasted by the bright, sweet-tart salad of fennel and apple that tops it. This recipe features a few unusual spices, namely tart sumac and fragrant fennel pollen. If you can’t find fennel pollen, you can omit it; the dish will still be very flavorful. If you use paprika instead of sumac, the fish and fennel will take on a rich, red hue.

Serves 4

Ingredients:

fennel pollen or crushed fennel seeds

ground sumac

coriander seeds

For the spice rub:

1 Tbs. coriander seeds

2 Tbs. ground sumac or sweet paprika

2 tsp. finely grated lemon zest

2 tsp. kosher salt

For the fish and fennel:

Four 6-oz. skinless salmon fillets, preferably wild

41/2 tsp. freshly squeezed lemon juice

1 Tbs. honey

3 Tbs. plus 1 tsp. olive oil

1 small fennel bulb, quartered, cored, and sliced lengthwise about 3/16 inch thick, to yield 1-1/2 cups (save about 1/2 cup fronds for garnish)

One-half Granny Smith apple

Kosher salt and freshly ground black pepper

1/2 to 3/4 tsp. fennel pollen (Crushed fennel seeds can stand in a pinch, but it doesn't exactly mimic the fragrance of fennel pollen.)

Heat the oven to 425°F.

Make the spice rub

In a small skillet, heat the coriander seeds over medium heat, stirring frequently, until they are lightly golden brown and aromatic, about 3 minutes. Remove from the heat and let cool slightly. Grind the seeds in an electric grinder and transfer to a small bowl. Use your fingers to stir in the sumac or paprika, lemon zest, and salt.

Sear-roast the fish and fennel:

Generously coat the salmon fillets on all sides with the rub and set the fillets on a plate. In a small bowl, stir together 4 tsp. of the lemon juice and the honey.

In a heavy 12-inch ovenproof skillet, heat 3 Tbs. of the oil over medium-high heat. When the oil is shimmering hot, arrange the salmon fillets evenly in the pan, skinned side up. Add the fennel to the pan, fitting it into the spaces around the fish. (It will look like there’s not much room, but you will be able to squeeze this amount of fennel around the fillets.) Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven. Roast until the salmon is barely cooked in the center, 4 to 6 minutes. While the salmon is roasting, toss the fennel fronds in a medium bowl with the remaining 1 tsp. olive oil. Core the apple half and cut it into matchsticks. Add to the fennel fronds. Sprinkle the remaining 1/2 tsp. lemon juice over the apples, season with salt and pepper, and toss again. When the salmon is cooked, remove the pan from the oven and transfer the salmon with the spatula to serving plates. Taste the fennel; if it is still crunchy, set the pan over medium heat and cook the fennel a few minutes more, stirring occasionally, until it’s tender. With the spatula, transfer the fennel to a small plate.

Pour off and discard any oil in the pan, blotting the pan with a wad of paper towels (there will be some browned spice rub sticking to the pan, which is fine). Return the pan to the stove over medium-high heat and add the lemon-honey mixture. Bring to a boil, stirring with a whisk or wooden spoon to release the browned bits. Add the cooked fennel and stir to coat it with the glaze. Remove the pan from the heat. Season to taste with salt and pepper.

Top each piece of salmon with some of the glazed fennel and then a little mound of apple salad. If any glaze remains in the pan, drizzle some around each piece of salmon. Sprinkle each portion with a good pinch of fennel pollen, if using, and serve immediately.

Recipe from Finecooking.com

TURKISH RED LENTIL SOUP WITH SUMAC

Ingredients:

3 tablespoons butter/olive oil

1 medium onion, finely chopped

1 teaspoon paprika

1 teaspoon cumin seeds

1 cup red lentils, washed and picked over

1.5 tablespoons tomato paste

6 cups water or stock, or more if the soup thickens too much

1/4 teaspoon red pepper flakes

1.5 tablespoons dried mint leaves, crumbled

1 tablespoon sumac

1 carrot, chopped (optional – I have not used carrots in this soup)

Garnish: a few mint leaves (optional), sumac

To serve: lemon/lime wedges and bread

Preparation:

Heat the butter in a large saucepan and saute the onions (& carrots if you are using them) over low heat until they are light golden–about 5 minutes. Stir in the paprika, cumin, the tomato paste, and hot pepper flakes; cover and cook for another 5-7b minutes.

Add the lentils and stir everything together so the tomato and the spices combine with the lentils. Add the water/stock and cover and cook till everything is mushy for about 30-40 minutes. OR use a pressure cooker and cook the lentils till they mushy. ( I always use pressure cooker to cook my lentils).

When the lentils are cooked, use a hand blender to blend the soup is to a smooth consistency, or leave it the way it is if you do not want it like a puree. Crumble the mint leaves and add into the soup. Stir and simmer for 2-3 minutes. Remove the soup from the heat. Sprinkle some of the sumac (save the rest to garnish). Stir to combine.

Ladle into bowls, serving lemon wedges/or squeeze of lemon juice and some fresh mint leaves (if available) or crushed dried mint.

NOTE: This soup will thicken a lot as it stands. Loosen with some hot water and re heat, if you are not serving immediately.

Recipe from Ecurry.com

FRIED BEANS WITH FETA, SORREL, AND SUMAC

Four to six servings

Adapted from Plenty (Ebury) by Yotam Ottolenghi

Yotam’s original recipe says to soak the beans in a generous amount of water with 2 tablespoons of baking soda. Some bean purists scoff at using baking soda in the water, but for those who live in areas where the water is full of minerals (such as Paris), I add a large pinch to the cooking water, as the locals do. The beans should be cooked just until tender, but not cooked to mush. The cooking time for them will vary but don’t let the water foam up when you do!

For the spring onions, I used cébette (which often goes by various names in France), which you can see pictured in the Herbed Ricotta Tart recipe. Scallions, green garlic, or a similar spring onion can be used. In the post, I mention some possible substitutions for the sumac and sorrel.

1 pound large dried white beans

optional: pinch of baking soda

8 spring onions or scallions, sliced lengthwise into 3-inch batons

1 clove garlic, peeled and minced

7 ounces sorrel, cut into 1-inch ribbons, plus a little extra for garnish, cut in very thin strips

1/2 teaspoon sea salt, plus more for seasoning

1 1/2 tablespoons freshly squeezed lemon juice

5 ounces (150 g) feta cheese

2 teaspoons sumac

handful of fresh herbs, such as chervil, dill, mint, or flat-leaf parsley,

For frying the beans:

1/4 cup olive oil

4 tablespoons butter

1. Rinse the beans and sort to remove any foreign objects.

2. Put in a large pot, cover with plenty of water, and let stand overnight.

3. The next day, add a pinch of baking soda to the water (if you live in a hard water area), and simmer the beans until just tender. The cooking time may be as little as 30 minutes, or over an hour, depending on the beans. Add additional water if necessary.

Once cooked, drain well and toss them in a bit of olive oil, which will prevent the skin of the beans from flaking, and bit of salt.

4. Next up is frying the beans: You’ll need to cook the beans in a single layer, so doing a rough calculation on depending on the size of your skillet, heat a portion of the butter and oil in the pan. Once hot, add enough beans so they’re spread out evenly in a single layer in the pan.

Saute the beans and avoid stirring too much so they brown and blister on the bottom side. After a few minutes, stir them a bit to flip them around, and continue to cook a few more minutes until they’re all nicely seared.

5. Once finished, transfer the beans to a bowl and fry the remaining beans in a similar fashion.

When you get to the last batch, during the final minute of cooking, add the spring onions, garlic, and sorrel. Cook until the greens are just wilted, which will take another minute or so. Remove from heat, add the other beans to the pan, stir, then add the 1/2 teaspoon of salt. Let cool to room temperature, or until slightly warm.

(If your pan isn’t large enough, you can mix everything together in a large bowl.)

6. Once cooled, stir the lemon juice and sumac, and then roughly chop the fresh herbs and mix them into the beans. Crumble the feta over the top and serve.

Storage: These beans are best served shortly after they’re made. If you store them in the refrigerator, they’ll lose their specialness.

Recipe from Davidlebovitz.com