Sumac is a ground seed that has a sour, tart and salty taste. It is used a seasoning on rice, marinades and rubs for meat and poultry.
The fruits of the Sumac plant are ground into a deep red or purple powder and are used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat.
In Arabic cuisine, it is used as a garnish on Meze dishes and added to salads.
Sumac is added to white rice or Kabob.
In Turkish cuisine, it is added to salad- servings of Kabob and Lahmacun.
نام فارسی: سماق کوبیده
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