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Entries tagged with 'sumac'

Quinoa Salad With Dried Tart Cherries, Mint, and Feta in Lemon-Sumac Vinaigrette

Serious Eats Jennifer Olvera Post a comment

This quinoa salad takes Middle Eastern flavors and ties them together with sumac-laced lemon vinaigrette. Fortunately, the mix of tart, dried cherries, mint, parsley, salty feta and pomegranate seeds is enough to make you forget you're eating healthy. More

Cherry Sumac Swizzle

Serious Eats Elana Lepkowski 1 comment

A classic swizzle is made with rum, lime, sugar, and mountains of crushed ice, but here, the lime is left out, in favor of a tangy syrup made from cherry and sumac (a tart spice). More

Vegetarian Citrus Pasta With Swiss Chard

Serious Eats Yasmin Fahr Post a comment

A 20 minute one-skillet meal of pasta with swiss chard, lemon, sumac, and shallots. More

Seafood, Fennel, and Lime Salad from 'Ottolenghi'

Serious Eats Kate Williams Post a comment

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

Sparkling Sumac Lemonade

Serious Eats Tama Matsuoka Wong 1 comment

A modern take on "sumac-ade" is a fun, refreshing thirst quencher. More

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

Serious Eats Kate Williams 2 comments

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

Turmeric Chicken with Sumac and Lime from 'The New Persian Kitchen'

Serious Eats Kate Williams 5 comments

For a totally different take on the basic roasted chicken thigh, enter Louisa Shafia's Turmeric Chicken with Sumac and Lime from The New Persian Kitchen. This super-simple braised dish is bright, tangy, and brilliantly yellow—it's a far cry from most muddled braised chicken dishes and even further from the typical roasted bird. More

Baked Eggplant with Lamb and Walnut Sauce

Serious Eats Max Falkowitz Post a comment

A Turkish-inspired dish with a ragu as complex as bolognese that can be made in a fraction of the time. The principal spice blend in the sauce is called janissary spice, the product of Turkish spice blender in Istanbul, but it's easy to replicate at home. Seek out maraş chiles, which are intensely sweet, not that hot, and carry the rich flavors of sun-warmed tomatoes with hints of red bell pepper for the blend. You can find them at Cambridge's Formaggio Kitchen and Oakland's Market Hall foods (both sell online as well). Easier-to-find aleppo makes a good, if not more tart and spicy substitute. More

Bi-Rite Market's Sumac-Roasted Chicken du Monde

Serious Eats Caroline Russock 1 comment

Sour, citrusy, and totally at home with both meats and vegetables, sumac is one of those spices that we just can't get enough of. This Sumac-Roasted Chicken du Monde from Bi-Rite Market's Eat Good Food showcases how easily it can be incorporated into all sorts of dishes. More

Marinated Kale and Chickpea Salad With Sumac Onions

Serious Eats J. Kenji López-Alt 21 comments

This salad keeps fantastically in the fridge, retaining its crunch and developing its flavor over time. More

Vegan: Braised Kale and Chickpea Sandwich with Sumac Onions

Serious Eats J. Kenji López-Alt 2 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab... More

Cook the Book: Middle Eastern Lamb Pizza

Serious Eats Caroline Russock 7 comments

The cuisine of the Mediterranean was Elizabeth David's great passion, but her exploration was not limited only to the sea's European coastlines. During a period spent in Egypt, David embraced Middle Eastern flavors and incorporated them into her cooking. This sweetly spiced lamb and tomato-topped Middle Eastern Lamb Pizza has roots in Lebanon and Armenia. More

Roasted Cauliflower and Labne Spread

Serious Eats Max Falkowitz 2 comments

Labne is a Lebanese cow's milk cream cheese made from yogurt. It's less tart than American cream cheeses but it's ridiculously unctuous. While delicious with sumac all on its own, I wanted to add some texture and nutty sweetness with... More

Cook the Book: Fattoush, Lebanese Pita Bread Salad

Serious Eats Michele Humes 3 comments

If you made panzanella with pita instead of Italian bread, you'd have fattoush. Once just a thrifty way of making use of stale pita bread, Lebanese fattoush has grown into a desirable dish in its own right. The secret, notes... More

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