Type what you have

Ingredients

• ✓ sumac
• butter
• carrot
• shallot
• vegetable stock
• thyme
• nutmeg
• rosemary
• sage
• salt
• white pepper

Instructions

1. 1 Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
2. 2 Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
3. 3 Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.

By Shyla Lane

Ingredients

• ✓ sumac
• chicken breast
• salt
• garlic
• olive oil
• apple cider vinegar
• red wine vinegar
• white balsamic vinegar
• lemon juice
• red pepper flake
• allspice
• pomegranate syrup

Instructions

1. 1 Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
2. 2 Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
3. 3 Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.

By soulman

Ingredients

• ✓ sumac
• cumin
• coriander
• aleppo chile flake
• salt
• cayenne pepper
• cinnamon
• ground lamb
• water
• bamboo skewer
• plain greek yogurt
• garlic
• parsley
• lemon juice
• water

Instructions

1. 1 Make the spice blend: Combine cumin, coriander, chile flakes, salt, cayenne, and cinnamon in a small bowl; mix well to combine. Set about 1/3 of the spice blend aside in a small bowl and mix with sumac.
2. 2 Make the kabobs: Place remaining spice blend in a mixing bowl with ground lamb and cold water. Mix by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour. Place bamboo skewers in water to soak while the meat is chilling.
3. 3 Remove meat from the refrigerator and roll into eight equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place onto a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
4. 4 Make the yogurt sauce: Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until ready to serve.
5. 5 Preheat an outdoor charcoal grill to medium-high heat.
6. 6 Remove kabobs from the refrigerator and sprinkle reserved spice blend over top.
7. 7 Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

By John Mitzewich

Ingredients

• ✓ sumac
• sesame seed
• thyme
• salt

Instructions

1. 1 Toast sesame seeds in a dry skillet over medium heat until just golden, about 3 to 5 minutes.
2. 2 Combine sesame seeds, thyme leaves, sumac, and salt in a bowl and stir until well combined.

By Serena

Ingredients

• ✓ sumac
• butter
• vegetable oil
• chili powder
• salt
• popcorn

Instructions

1. 1 Combine butter and 1/2 tablespoon oil in a saucepan over medium-low heat; cook and stir until butter is just melted, 1 to 2 minutes. Stir sumac, chili powder, and salt into butter-oil mixture.
2. 2 Heat 2 tablespoons oil in a large saucepan over high heat. Add 3 popcorn kernels to the oil and cover saucepan with a lid. Once the 3 kernels have popped, the oil is ready. Add the remaining popcorn, cover saucepan, and cook popcorn, shaking saucepan constantly, until you no longer hear popping. Remove saucepan from heat.
3. 3 Transfer popcorn to a large heat-proof bowl and let sit for 2 minutes to ensure better coverage by the butter.
4. 4 Pour half of the butter mixture in a second large bowl and swirl it around the bottom and sides; add popcorn and mix with a big spoon. Transfer the popcorn back in the first large bowl; stir again. Pour remaining half butter mixture into the second bowl and swirl around again; add the popcorn in and mix again.

By Nathan King

Ingredients

• ✓ sumac
• salt
• water
• garlic
• thyme
• oregano
• harissa
• coriander
• sesame seed
• cumin seed
• pickling cucumber

Instructions

1. 1 Pour water into a 1-gallon glass jar with a lid and dissolve salt. Add garlic followed by thyme, oregano, and harissa.
2. 2 Heat coriander, sesame seeds, and cumin seed in a dry pan over medium-low heat, stirring to avoid burning, until fragrant, about 30 seconds. Add toasted spices to the salt mixture along with sumac. Cover tightly with a lid and shake to combine.
3. 3 Place as many cucumbers as will fit into the jar while remaining submerged in the brine. Keep sealed in the refrigerator for 10 days to pickle.

By veithk

Ingredients

• ✓ sumac
• lemon juice
• pomegranate molasses
• white vinegar
• salt
• black pepper
• cherry tomato
• arugula
• walnut

Instructions

1. 1 Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
2. 2 Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.

By Saba

Ingredients

• ✓ sumac
• water
• lemon juice
• olive oil
• whole wheat couscous
• kale
• tomato
• mushroom
• salt

Instructions

1. 1 Pour water, lemon juice, and olive oil over couscous in a bowl; cover with plastic wrap and let stand until liquid is absorbed and couscous is softened, about 5 minutes.
2. 2 Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture; refrigerate until cold, at least 30 minutes.

By orangejellybean

Ingredients

• ✓ sumac
• cumin
• sesame seed
• salt
• thyme
• oregano
• marjoram
• grapeseed oil
• lemon juice
• chicken breast
• cooking spray

Instructions

1. 1 Combine cumin, sumac powder, sesame seeds, salt, thyme, oregano, and marjoram in a 1-gallon resealable plastic bag. Add grapeseed oil and lemon juice; mix to combine. Add chicken breast, mix with seasoning, and marinate for 30 minutes.
2. 2 Spray the grate of the grill with cooking spray, and preheat the grill to 500 degrees F (260 degrees C).
3. 3 Grill chicken breasts, flipping halfway, until no longer pink in the center and the juices run clear, 7 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ sumac
• tomato
• cucumber
• red onion
• parsley
• salt
• arugula
• lemon juice
• olive oil

Instructions

1. 1 Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
2. 2 Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
3. 3 Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.

By France Cevallos

Ingredients

• ✓ sumac
• tomato
• red bell pepper
• green bell pepper
• cucumber
• radish
• olive oil
• scallion
• lemon juice
• salt

Instructions

1. 1 Toss tomatoes, red bell pepper, green bell pepper, cucumber, radishes, olive oil, scallion, lemon juice, sumac, and salt together in a bowl; let stand for flavors to blend, about 20 minutes.

By KN518

Ingredients

• ✓ sumac
• tomato
• red onion
• english cucumber
• olive oil
• lemon
• mint
• dill
• salt
• black pepper

Instructions

1. 1 Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.

By Autumn Leaves

Ingredients

• ✓ sumac
• olive oil
• lime juice
• onion
• garlic
• saffron
• salt
• black pepper
• lamb
• tomato

Instructions

1. 1 Combine olive oil, lime juice, onions, garlic, saffron, salt, and pepper in a large, zip top food storage bag. Place lamb pieces in bag; seal and shake to combine. Marinate lamb, refrigerated, overnight or up to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
4. 4 Grill kebabs, until lamb is cooked to your liking and tomatoes are hot and grill marked, about 5 minutes on each side. Sprinkle with sumac, if desired, before serving.

By Noahsmommy

Ingredients

• ✓ sumac
• spinach
• salt
• onion
• salt
• olive oil
• pine nut
• lemon juice
• black pepper
• butter
• phyllo dough

Instructions

1. 1 Place the chopped spinach in a bowl with a pinch of salt, and stir the spinach and salt for about 1 minute until the spinach begins to wilt and release its juice.
2. 2 In a separate bowl, combine the chopped onion with a pinch of salt, and stir for about 1 minute to wilt the onion. Add the wilted spinach, olive oil, sumac, pine nuts, lemon juice, and pepper, and stir to combine. Let the stuffing mixture rest for 5 minutes, and then drain off the liquid.
3. 3 Melt butter in a small saucepan over low heat, and set aside.
4. 4 Preheat an oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
5. 5 Place a phyllo sheet onto a flat surface, and brush it lightly with melted butter. Place a second sheet on top of the first sheet, and brush with melted butter. Cut each stack of 2 buttered sheets into 5 strips about 3 1/2 inches wide by 13 inches long. Cover strips waiting to be filled with a damp cloth while you fill and roll the triangles.
6. 6 To fold a triangle, place a tablespoon of filling centered at the top end of a phyllo dough strip, and fold the right corner across and down, to make a pointed, filled dough pocket at the top of the strip. Fold the pocket down one more turn, like folding a flag, to make a triangle shape. Continue to fold the triangle down and across the dough strip until you reach the end of the strip and you have a compact, filled triangle of dough. Repeat with the remaining filling and phyllo dough.
7. 7 Place the filled triangles onto the prepared baking sheets, and brush them with butter. Working in batches if necessary, bake in the preheated oven for 12 to 15 minutes per batch, until the triangles are golden brown.

By Lucy Mirabella Nino

Ingredients

• ✓ sumac
• onion
• cheesecloth
• ground lamb
• ground beef
• green onion
• baking powder
• salt
• black pepper
• turmeric
• egg
• metal skewer

Instructions

1. 1 Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
2. 2 Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Mold meat mixture onto the skewers.
5. 5 Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

By Nick Perry

Ingredients

• ✓ sumac
• pita bread
• romaine lettuce
• green onion
• cucumber
• tomato
• parsley
• garlic
• lemon juice
• olive oil
• salt
• black pepper
• mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from the oven, and break into bite-sized pieces.
3. 3 In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
4. 4 In a small bowl, mix parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over pita mixture, and toss just before serving.

By Winna

Ingredients

• ✓ sumac
• vegetable oil
• pita bread
• cucumber
• grape tomato
• parsley
• mint
• red onion
• olive oil
• lemon juice
• garlic
• kosher salt
• black pepper
• feta cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Working in batches, fry pita pieces in hot oil until golden brown on both sides. Blot dry with paper towels and set aside.
2. 2 Combine cucumber, tomatoes, parsley, mint, red onion, olive oil, lemon juice, sumac, garlic, kosher salt, and ground black pepper in a large serving bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater to serve.

By Sonja Taha

Ingredients

• ✓ sumac
• pita bread
• romaine lettuce
• radish
• cucumber
• tomato
• green onion
• garlic
• parsley
• mint
• salt
• black pepper
• lemon juice
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
2. 2 Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
3. 3 Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
4. 4 Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
5. 5 Garnish salad with toasted pita.

By cookie

Ingredients

• ✓ sumac
• pita
• mint
• flat-leaf parsley
• arugula
• green onion
• purslane
• cucumber
• green bell pepper
• tomato
• romaine lettuce
• black pepper
• salt
• garlic
• lemon juice
• cornstarch
• water

Instructions

1. 1 Make dressing: Stir together water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
2. 2 Assemble salad: Combine lettuce, tomatoes, bell pepper, cucumber, purslane, green onions, arugula, parsley, and mint in a large serving bowl. Toss with dressing and serve with toasted pita.

By George

Ingredients

• ✓ sumac
• black pepper
• salt
• greek seasoning
• garlic
• lemon
• olive oil
• parsley
• mint
• feta cheese
• cucumber
• red onion
• roma tomato
• green bell pepper
• romaine lettuce
• pita bread
• grapeseed oil

Instructions

1. 1 Heat grapeseed oil in a large skillet over medium-low heat. Cook and stir pita bread pieces in hot oil until golden brown, 2 to 3 minutes. Transfer bread pieces to a paper-towel lined plate.
2. 2 Stir romaine lettuce, tomato, red onion, cucumber, feta cheese, mint, and parsley together in a large bowl.
3. 3 Whisk olive oil, lemon juice, garlic, Greek seasoning, sumac, salt, and black pepper together in a bowl until completely combined. Pour olive oil mixture and pita bread pieces into lettuce mixture; toss to coat.

By daniellev14

Ingredients

• ✓ sumac
• flour tortilla
• olive oil
• tilapia fillet
• cumin
• oregano
• cayenne pepper
• dill weed
• mayonnaise
• yogurt
• black pepper
• salt
• lime
• honey
• jalapeno pepper
• cilantro
• tomato
• cabbage

Instructions

1. 1 Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.
2. 2 Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise.
3. 3 Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.
4. 4 Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.
5. 5 Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.
6. 6 Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.

By HAIDERZ

Ingredients

• ✓ sumac
• tilapia
• black pepper
• ginger root
• cumin
• basil
• red pepper flakes
• water
• lemon juice
• white wine
• tomato
• green olive
• caper
• artichoke heart
• garlic
• green bell pepper
• onion
• olive oil
• couscous
• water

Instructions

1. 1 In a medium saucepan, bring 3 cups water to a boil and stir in couscous. Remove from heat, cover, and let sit 5 minutes.
2. 2 Heat olive oil in a skillet over medium heat, and sauté onion and green pepper about 5 minutes, until tender. Mix in garlic, and continue to cook and stir, about 2 minutes. Mix in artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
3. 3 Bring mixture to a boil and mix in fish chunks. Reduce heat and simmer 10 minutes, or until fish is easily flaked with a fork. Serve over couscous.

By Randall Shillman

Ingredients

• ✓ sumac
• black pepper
• salt
• honey
• lemon
• olive oil
• flat-leaf parsley
• green onion
• chive
• red onion
• raisin
• cranberry
• red bell pepper
• cucumber
• roma tomato
• lentil
• water
• couscous
• olive oil

Instructions

1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Ingredients

• ✓ sumac
• chicken broth
• shallot
• olive oil
• pistachio nut
• raisin
• almond
• cashew
• basmati rice
• chicken breast
• chicken leg
• chicken thigh
• lemon
• olive oil
• cilantro
• black cardamom
• green cardamom
• nutmeg
• clove
• cinnamon
• loomi
• coriander
• cumin
• black pepper
• paprika

Instructions

1. 1 Make spice blend: Mix together paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom in a medium bowl. Set aside.
2. 2 Make chicken and rice: Combine cilantro, 2 tablespoons olive oil, lemon juice, and 1 tablespoon spice blend in a resealable plastic bag. Add chicken thighs, legs, and breast to the bag. Squeeze out excess air, seal the bag, and shake to coat. Marinate in the refrigerator for at least 4 hours.
3. 3 Meanwhile, place rice in a large bowl, cover with water, and soak for at least 1 hour. Drain and rinse, then return to the bowl. Add cashews, almonds, raisins, and pistachios to rice. Stir in 1 tablespoon spice blend; mix well and set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Cook and stir shallot in hot oil until translucent, 1 to 3 minutes. Turn off the heat. Stir in rice mixture until well combined.
6. 6 Remove and discard cilantro from the bag with chicken. Pour marinated chicken on top of rice mixture in the Dutch oven; reserve the bag. Pour broth into the bag, shake gently, and pour over chicken and rice. Cover the Dutch oven.
7. 7 Bake in the preheated oven until rice is tender, chicken is no longer pink in the center, and the meat juices run clear, about 75 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Buckwheat Queen