Sumac

سماق / summāq; sumak

Flavor and role

A crimson powder of dried, crushed berries from the sumac family, with a lemony, tangy, salty taste. It is sensitive to heat, so it is mostly sprinkled on finished dishes.

Typical dishes and uses

Fattoush salad, onions served with kebabs, musakhan (Palestinian chicken), za'atar. In this book: can be used in tabbouleh and souvlaki.

Substitutes

1 tsp sumac = ½ tsp lemon zest + a pinch of salt (or a little lemon juice).

Storage

Light and heat quickly dull the colour and aroma. Sealed and refrigerated or frozen, it keeps its bright colour and aroma for about 1 year.

Main countries

Türkiye · Iran · Lebanon

Used in this book

FattoushIzgara köfteLahmacunCharcoal baba ganoush with pine nuts and pomegranate molassesFava and Chickpea Falafel with Parsley Tarator and Sumac OnionsBaked Falafel Crunch BowlRestaurant-style fattoush with za'atar pita crisps and pomegranateMexican-style fattoush with tortilla crisps and avocadoLabneh fattoush toastWhipped Ful & Tahini Toast with Za'atarHoriatiki-fattoush with za'atar fetaStacked Gyros Loaf with Sumac Onions and Dill TzatzikiHummus bil Lahme with Spiced Beef and Pine NutsSmash köfte burger24-hour cold-proved lamb lahmacunCrispy lahmacun bulgur bowlTower-Roast Chicken Shawarma with ToumShawarma Loaded FriesTabbouleh with Tomato-Water Dressing and PomegranateCrispy Tabbouleh Fritters with Garlic YogurtBaked Beef Yalancı Mantı with Brown Chili Butter

Updated 2026-10-10