'sumac' on Serious Eats

Pine Nuts, Sumac, and Parsley Are Unlikely but Delicious Partners for Scrambled Eggs

Most of my many jars of sumac and za'atar are courtesy of a good Lebanese friend of mine (any friend who brings you jars of spices specially selected by their relatives in the Middle East is the best kind of friend)—the same friend who introduced me to the idea of halloumi pancakes. In fact, it was at that exact same breakfast that I was introduced to these scrambled eggs, which he flavored with toasted pine nuts, sumac, parsley, and olive oil. More

Za'atar Potato Chips

Za'atar, a Middle Eastern spice mixture most often made with sumac (a tart spice), sesame seeds, thyme, and oregano, gets a new starring role as a flavor for homemade potato chips. Best of all, it's incredibly easy: just sprinkle store-bought za-atar on the freshly fried chips and you're all set. More

Seafood, Fennel, and Lime Salad from 'Ottolenghi'

Like stuffed mushrooms, seafood salad isn't a terribly common dish in the US these days. Sure, you'll see ceviche on every other "Latin-inspired" menu, but other than this raw preparation, chilled seafood lovers are often left salad-less. This version from Ottolenghi combines raw fennel and red onion with barely-seared squid and tail-on prawns for an even balance of crunch and chew. To brighten it up, they add a generous squeeze of time, a flurry of its zest, and a spoonful of citrusy sumac. Dill, cilantro, and parsley give the salad an herbaceous finish. More

Marinated Flank Steak with Lemony Arugula and Feta Salad from 'Kitchen Garden Cookbook'

Jeanne Kelley's marinated and grilled flank steak with arugula salad comes from the "Spring" chapter in her new Kitchen Garden Cookbook. But with its clean flavors and almost effortless preparation, the dish lands squarely in the realm of summer cooking. What really makes this dish stand out is not the arugula—the real winner is Kelley's exotic, tangy sumac and lemon mixture, which performs double duty as marinade and salad dressing. More

Marinated Flank Steak with Lemony Arugula and Feta Salad from 'Kitchen Garden Cookbook'

Jeanne Kelley's marinated and grilled flank steak with arugula salad comes from the "Spring" chapter in her new Kitchen Garden Cookbook. But with its clean flavors and almost effortless preparation, the dish lands squarely in the realm of summer cooking. What really makes this dish stand out is not the arugula—the real winner is Kelley's exotic, tangy sumac and lemon mixture, which performs double duty as marinade and salad dressing. More

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