…recipe in Madhur Jeffrey’s “World of the East Vegitarian”
Not sure that I am adding these pictures right, and I have only my very o!d sumac to use in the last week, but I am loving it.
So now I’mm wondering when might I use sumac when the recipe calls for lemon, lime, amchoor!!
I will look at my latest cookbooks; “The Flavor Bible” and “Salt, Fat, Acid, Heat”.
I will also ask a question;
When is it probably not okay to use sumac and amchoor? Lemon vs lime? Fresh vs preserved? I get that not adding liquid or maybe pH may be an issue. Anything else?
" 1. Sumac is red, but not a trite red. It’s a little purple and a little brown, too. I love red lipstick but fear looking costumed, like I am going to see my sailor off to war, or selling ten-cent dances. Sumac is not that kind of red. It’s moody verging on difficult, a quality I like in colors and mouths."
" Once my husband and I were kicking around vacation ideas. Amsterdam, Prague, Seville. “Or wait, what about Tehran?” I said. “ Tehran?” my husband replied. “I heard it’s very tourist-friendly!” I said. A moment later he held up his phone. “There is an actual State Department warning about jaunting off to Iran on holiday,” he said. This was during the Obama administration, when it seemed like government statements had some sort of reasoning behind them. We went to Paris and ate falafel in the Marais. But I fully intend to eat my way through Tehran some day. I’m going there."