sumac

For a totally different take on the basic roasted chicken thigh, enter Louisa Shafia's Turmeric Chicken with Sumac and Lime from The New Persian Kitchen. This super-simple braised dish is bright, tangy, and brilliantly yellow—it's a far cry from most muddled braised chicken dishes and even further from the typical roasted bird.

Turmeric Chicken with Sumac and Lime from 'The New Persian Kitchen' Recipe

turmeric

Sea salt and black pepper

chicken thighs

grapeseed oil

water

garlic,

limes,

Sumac,

In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides. 

Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.

Dust the chicken with sumac and pepper, garnish with lime halves, and serve. 

Vegetarian Option: Use whole portobello mushrooms in place of the chicken, or use 1 pound firm tofu, well drained and cut into slabs 1 inch thick. You will need a little extra oil for searing than what is called for in the recipe.

Extra-juicy butterflied grilled chicken gets a flavor-packed kick with a fresh homemade za'atar-style spice blend made with fresh and dried herbs, sesame seeds, and sumac.

Grilled Chicken With Za'atar Recipe

oregano

thyme leaves

savory

sesame seeds

ground sumac (see note)

Kosher salt

extra-virgin olive oil,

chicken,

Lemon wedges,

Sumac and mint aioli,

For the Za'atar: combine oregano, thyme, savory, sesame seeds, sumac, and 1 tablespoon kosher salt in a small bowl and stir with fingers until homogenous. Set aside half of mixture. Combine remaining half with 2 tablespoons olive oil and minced garlic until it forms a paste.

Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back. Season generously with salt and pepper.

Using your hands, rub herb and garlic paste evenly all over the surface of chicken, working it into every nook and cranny. Sprinkle reserved dry za'atar mixture evenly over all surfaces and gently pat down to adhere.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill if using a charcoal grill. Cook until instant read thermometer inserted into deepest part of breast registers 120°F, about 30-45 minutes. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. If using a gas grill, reduce heat to medium-low. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature.

Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve, drizzle with olive oil, and serve with lemon wedges and sumac-mint aioli.

The cookbook author Cathy Barrow always finds creative ways to make use of ingredients. She created this recipe as a savory pie filling for her book “Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies,” but it also makes a good vegetarian supper when served over rice, and a nice side dish too. (Make it vegan by omitting the yogurt to serve.) Pomegranate molasses can be found in Middle Eastern markets and health-food stores and adds bright, tangy sweetness to this hearty dish.

Sumac-Scented Eggplant and Chickpeas

olive oil

Italian eggplant,

Kosher salt and black pepper

tomatoes

garlic cloves,

pomegranate molasses,

can chickpeas, drained

scallions,

mint

white rice,

Greek yogurt,

Toasted pita,

In a deep, wide skillet, heat 1/4 cup olive oil over medium-high until shimmering. Add half the eggplant, season with salt and pepper and cook, stirring occasionally, until tender and browned all over, about 8 minutes. Transfer the eggplant to a large baking sheet to cool and repeat with the remaining olive oil and eggplant. Transfer to the baking sheet.

Add the tomatoes, sumac, garlic and 2 tablespoons pomegranate molasses to the skillet. Season with salt and pepper and simmer over medium-low until thickened, about 15 minutes.

Stir in the eggplant, chickpeas, half the scallions, half the mint and 1/4 cup water. Let simmer until flavors meld, about 2 minutes. Taste and adjust the seasoning, adding more pomegranate molasses if you like. The eggplant mixture should be a little textural, chunky even, with an assertive, tangy finish.

Divide the rice and eggplant mixture among wide, shallow bowls. Dollop with yogurt, sprinkle with the remaining scallions and mint, and serve with pita, if using.

Creamy aioli gets a flavor upgrade with sumac and mint. A perfect condiment for grilled vegetables, meat, and sandwiches.

Sumac and Mint Aioli Recipe

recipe two-minute aioli

mint leaves

lemon

Combine aioli, sumac, mint, lemon zest, and lemon juice in a small bowl and stir until roughly combined. Drizzle with olive oil and serve with grilled vegetables, meats, or sandwiches. Aioli can be stored in a sealed container in the refrigerator for up to 2 weeks.

Labne is a Lebanese cow's milk cream cheese made from yogurt. It's less tart than American cream cheeses but it's ridiculously unctuous. While delicious with sumac all on its own, I wanted to add some texture and nutty sweetness with...

Roasted Cauliflower and Labne Spread Recipe

cauliflower,

labne

extra virgin olive oil

lemon juice,

sumac,

parsley, roughly chopped

Preheat oven to 450°F. Lay cauliflower in roasting pan and coat with olive oil and heavy pinch salt. Roast until edges are nutty brown and paring knife inserted into cauliflower offers no resistance, about 30 minutes.

Transfer cauliflower and remaining oil in pan to food processor along with labne, extra virgin olive oil, lemon juice, and sumac. Pulse until puré forms, leaving some small chunks of cauliflower intact. Add parsley and pulse until integrated. Adjust seasoning with lemon, sumac, and salt. Spread can be served warm, room temperature, or chilled. Sprinkle on extra sumac just before serving.

This salad keeps fantastically in the fridge, retaining its crunch and developing its flavor over time.

Marinated Kale and Chickpea Salad With Sumac Onions Recipe

kale, tough inner stems discarded, leaves roughly torn (about 1 pound)

red onion, thinly sliced

sumac berries

juice lemon

dijon mustard

chickpeas

black pepper

Combine kale leaves with olive oil and 1 teaspoon salt in a large bowl. Toss until evenly coated. Allow to rest at room temperature until kale is lightly wilted, about 1 hour.

Meanwhile, place onions in a medium bowl and cover with cold water. Allow to rest for 15 minutes. Rinse in several changes of water then carefully dry with a salad spinner lined with paper towels. Combine onions with sumac and sesame seeds. Season to taste with salt.

Combine lemon juice, garlic, and mustard in a small bowl. Once kale is wilted, toss kale, lemon juice mixture, and chickpeas in a large bowl. Season to taste with salt and pepper. Serve salad topped with sumac onions.

Upside-down roast chicken comes from Corey Costelloe, who turns the concept of the humble roast on its head. "Roasting a chicken breast-down means it won't dry out... just turn it over at the end for crispy skin."

Upside-down roast chicken

Lilydale Free Range Whole Chicken

bay leaf

lemons, halved

garlic

oregano, leaves picked

(80 milliliters) extra virgin olive oil

tsp sumac

tsp cumin

baby (Dutch) carrots, trimmed

red onions,

green chillies

can chickpeas, rinsed, drained

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Adapted from Joshua McFadden's Six Seasons

A Few Notes:

 	I love toasting whole cumin and coriander seeds, then grinding them with my mortar and pestle. If you wish to do this, too: toast the seeds in a dry skillet over medium heat until they begin browning and smoking; transfer immediately to your mortar; grind with your pestle till fine.
 	This may sound odd given the title includes "Israeli-spiced," but consider any or all of the spices optional. This salad would be delicious simply with salt and pepper.
 	Sumac can be hard to find. I ordered mine online but have since found it at various local markets.
 	As you know, I prefer to cook beans from scratch. Here's my favorite bean-cooking method: How to Cook Beans or Chickpeas from Scratch: Brining Method


Sumac-Spiced Tomato And Chickpea Salad With Yogurt Sauce

Greek yogurt

cucumbers

kosher salt

lemon lemon

sumac (see notes above)

coriander

cumin

red pepper flakes

flaky sea salt, black pepper

onion

cherry tomatoes, halved

arugula

vinegar (white balsamic, red wine, white wine, champagne)

bread

Sumac-Spiced Tomato and Chickpea Salad with Yogurt Sauce

Grate the cucumber coarsely on a box grater. In a medium bowl, stir the cucumber into the yogurt, along with the garlic and the lemon. Season with salt, starting with 1/4 teaspoon kosher salt, adding more by the 1/4 teaspoon to taste. Add more lemon to taste as well — this sauce should taste nicely seasoned. Spread this yogurt sauce onto a large platter.

In a small bowl, stir together the sumac, coriander, cumin, and dried chile flakes.

Slice the tomatoes and arrange over the yogurt sauce in an even layer. Season all over with the spice rub. Season generously with sea salt (kosher salt is fine, too). Season with freshly cracked black pepper to taste.

In a large bowl, toss the cherry tomatoes, onion, and chickpeas with a good pinch of flaky sea salt, pepper to taste, and the olive oil and vinegar. Taste. Adjust seasoning as necessary. Add the arugula and toss gently. Spread this salad atop the tomatoes. Serve, being sure to include each of the elements — the yogurt sauce, the tomatoes, the chickpea salad — with each serving.

Delicious! I especially loved the way the spice mixture worked with the yogurt sauce. I’m adding this recipe to the meatless meal rotation.

Wow! This salad is amazing!  I just made if for lunch and this is now going to be my go-to veggie lunch.  The yogurt sauce with all the veggies and the spices just made me happy!   It's flavorful, flexible and filling.  I sprinkled some ground coriander and ground sumac on the sliced tomatoes, julienned some radishes and cucumber and added some yellow pepper to all the other veggies suggested.  Thank you for this recipe!

This was delicious! I made it for dinner tonight to use our garden and CSA veggies. I subbed kale for the arugula because it’s what I had and sautéed some okra and green beans to layer on top of the tomatoes. I also added some skhug that I made last week (from your falafel burgers!) I really appreciated the template you offered and the options you gave for mixing it up. 

You have provided me with so much cooking inspiration and teaching over the past couple of years! Thank you! Sometimes when we sit down to dinner my husband will say, “Is this an Alexandra?” :) Many times the answer is yes! :) Thank you for how you cheer me on to try new things and take on new challenges in the kitchen! 

Just made it and am typing this out with my plate still in front of me. I love it! I've been bored with all of the basic salads I usually make so this is so fresh and tasty! Thank you thank you!

My family loved it! They loved the flavor they loved that it didn’t take long to cook. It was great, thank you for sharing!

These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.

Vegan Turkish Kebabs With Sumac Onions and Garlic-Dill Mayonnaise

red onion, halved lengthwise, then thinly sliced

parsley leaves

mayonnaise

lemon juice

dill leaves

salt and black pepper

vegan ground meat,

oregano leaves

garlic cloves, minced

ancho chile

salt

neutral oil,

sauce,

Vegan Turkish bread

Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)

Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.

Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)

Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.

Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.

Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.

The citrusy flavors of sumac pair perfectly with salmon or tuna in this Israeli-Asian fusion fish dinner.

Sesame Sumac Salmon

Jamie Geller Sumac

salmon

Extra virgin olive oil,

kalamata olives

radishes

parsley

honey

Want to try a salad that will rock your mind!?! Fattoush salad has it all. Herby, crunchy, salty, healthy deliciousness.

Fattoush Salad

wheat pita

½ teaspoon Jamie Geller Sumac

¼ teaspoon salt

head romaine lettuce, chopped

radishes,

Persian cucumber, chopped

yellow bell pepper, chopped

½ small red onion, sliced

watercress

To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

Falafel-Spiced Tomatoes and Chickpeas on Flatbread

garlic cloves, finely chopped

kosher salt,

heirloom tomatoes, any color, thinly sliced

chickpeas,

red wine vinegar

shallot,

Persian cucumber, peeled, chopped

yogurt

Hot sauce

baking powder

sugar

all-purpose flour,

olive oil,

Sumac, a tart, citrusy spice,

Bon Appétit

Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 tsp. salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.

Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.

Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.

Do Ahead: Yogurt sauce can be made 1 hour ahead. Cover and chill.

Whisk baking powder, sugar, 2 cups flour, and 2 tsp. salt in a large bowl. Add yogurt and stir to combine (the yogurt’s acidity ensures a tender texture). Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).

Working one at a time, roll out each piece of dough into a round about ⅛" thick. (Don’t stress: They don’t need to be perfect.) Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium. Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.

Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.

Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.

Slow-Roast Spiced Lamb Shoulder

lamb shoulder

Kosher salt, freshly ground pepper

Tbsp. black peppercorns

coriander seeds

paprika

cinnamon

cardamom

cloves

nutmeg

spice mill

At Maydan in Washington, DC, our No. 2 Best New Restaurant 2018, the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.

Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.

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