As WFD conversations drift to individual ingredients, a discussion surrounding zaatar led to the spice sumac and its fragrant use in a variety of dishes. The first time I purchased sumac from a spice store, I was told it is a nice sub for fresh lemons in a dish adding a similar tartness. Beyond making a zaatar mix, I have used it to coat the rim of a cocktail glass, in scrambled eggs and in bastami rice. Many recipes calling for saute onions, include sumac.
What wonderful ways do you use sumac?
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