Sumac (rhus coriaria) is a red spice with a sour, citrus-like character. It is made by grinding the dried berries of the sumac bush, which grows primarily in the Mediterranean and Middle Eastern regions. Sumac has a long history of use in the traditional cuisines of many countries and has recently gained popularity in the Western world. Sumac is a key ingredient in the spice blend za’atar.
Sumac has a distinctly sour taste reminiscent of lemon, but it is milder and more complex. In addition to its acidity, it offers subtle fruity and earthy notes. Thanks to these qualities, sumac is often used as a natural alternative to lemon in regions where citrus fruits are not commonly available.
The sumac bushes, from which the berries for this spice are harvested, grow wild in regions ranging from southern Europe through Turkey, Lebanon, Syria, and Iran. The main producers of this spice today are Turkey, Iran, Italy, and Lebanon. In Persian cuisine, this spice is called “somāq,” in Arabic “summāq,” and in Greek “soumaki.” All of these names share a common origin in the Aramaic word “summāq,” which means “red” and refers to the distinctive color of the berries.
In Turkish cuisine, sumac holds an important place. Turks traditionally use it as an ingredient in salads, especially the well-known onion salad called “soğan salatası.” This simple salad is made with thinly sliced red onions, tomatoes, parsley leaves, sumac, lemon juice, and olive oil.
Sumac is also part of the popular Turkish dish lahmacun, a thin flatbread topped with a mixture of ground meat, vegetables, and spices. Visitors to Turkey may encounter sumac as a common table spice, available much like salt and pepper, especially in restaurants specializing in grilled meats.
This spice pairs harmoniously with dishes containing onions, legumes, rice, and various types of meat, especially poultry and lamb. Sumac is also excellent for seasoning salads and vegetables.
Have you had the chance to try sumac in Turkey or another country? What do you think of its flavor?
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