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I keep seeing sumac mentioned in Middle Eastern recipes but I’ve never used it. I found some at a specialty store and bought it, but I have no idea how to use it. It has a beautiful dark red color and a slightly fruity, tart smell.
What dishes traditionally use sumac? Can I substitute it for anything? And what quantities should I use — is it strong like chili powder or milder?
Sumac is one of my absolute favorite spices — you’re going to love it! Here’s everything you need to know:
What it tastes like: Sumac has a deep, tart, fruity sourness — like a lemony, slightly smoky astringency. It’s often used as a souring agent in Middle Eastern cooking, the same way you’d use lemon juice but with more complexity.
Classic uses:
- Fattoush salad — sumac is mixed into the dressing, giving it that characteristic tangy-purple hue
- Za’atar spice blend — sumac is one of the key components alongside thyme and sesame
- Musakhan (Palestinian roasted chicken with caramelized onions) — sumac is the star spice here, used generously
- Grilled meats — sprinkle over lamb kebabs or chicken just before serving
- Hummus topping — a sprinkle of sumac and good olive oil is the traditional garnish
How to use it: Unlike chili, sumac is mild in heat. It’s more like a seasoning — use it quite generously (1-2 teaspoons in a dish). It can be sprinkled raw over dishes at the end for a burst of color and tang, or cooked into sauces and marinades.
Substitution: In a pinch, a combination of lemon zest + a tiny bit of tamarind can approximate the flavor, but there’s really no perfect substitute. It’s worth seeking out!
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