DescriptionSteenbergs sumac contains NO SALT. Sumac is a key ingredient in middle-eastern cooking. Used on its own, sumac has the tartness of lemon juice, alternatively mix sumach with thyme and sesame seeds and make zatar which can work as a delicious marinade. As featured in Ottolenghi - the Cookbook - written by the Yotam Ottolenghi and Sami Tamimi, this London based restaurant draws on numerous culinary traditions from Persia to California, focussing particularly on the Mediterranean. There are now 4 of these restaurants in Islington, Belgravia, Kensington and Notting Hill. The book was kind enough to mention us in regard to buying sumac and za’atar. In the book, they are recommended as great garnishes for a plate of hummus or labneh - a type of Arab cheese. They also recommend both sumac and za'atar for salads and roasted meats. Within the Middle East, sumac is used extensively as a souring agent like we might use lemon juice, so you can use it in much the same way by sprinkling over lamb before grilling or adding to a kebab. Sumac works well against tomatoes in salads or roasted with onion and garlic in the oven, and is essential to the Lebanese Bread Salad, fattoush. For a delicious egg and pecorino pizza using sumac and za'atar, created by Yotam Ottolenghi, or sumac eggs by Hugh Fearnley Whittingstall. For more inspiration using sumac go to Dirty Kitchen Secrets for these tasty recipes: Mixed Greens Salad with fried egg sumac; Phyllo Parcels stuffed with burghul sumac laced sea bass; Swiss Chard stuffed with zesty herb rice and chickpeas. Steenbergs is the artisan spice and tea specialist based in North Yorkshire. All our spices are sourced, created, packed and blended at our factory in rural North Yorkshire, just outside the cathedral city of Ripon.IngredientsSumach
