Definition: sumac

All about Sumac
Rhus coriaria
English: Sumac
Spanish: Sumaque
Anacardiaceae family

Recipes
* Zahtar, an Arabic spice blend
* Chich Taouk (grilled chicken)
* Fattoush or Fattouche, a peasant salad with yellow peppers and fresh mint
* Grilled or fried kafta
* Marbled goose and duck liver with mild spices

Etymology:
Arabic word summaq
Warm climate
Edible part seeds

History
During Nowruz, the Iranian New Year, which astrologers have set on 21 or 22 March depending on the year, it is traditional in all Iranian households to bring the haft sin, the Seven "S"s, to the table. These are seven symbolic elements, including Somagh (sumac), a spice often used in Chelo kabob, symbolising a good life.
Culture
Sumac is a shrub whose leaves turn a beautiful red colour in autumn, much like Canadian maple trees.
It produces berries whose colour characterises the country of origin, ranging from brick red to brown and purple. These berries contain small brown seeds.
Other parts of the tree are used to make varnishes, lacquers and other tannins.
Caution: the sumac that grows in America is an ornamental shrub and is not edible; in fact, it is highly toxic.
Purchase and storage
* It is best to buy whole seeds in order to preserve the aroma for longer.
* Whole or ground, sumac seeds can be stored in an airtight jar away from light and heat.
A marriage of love and reason
An integral part of chelo kabob in Iran, these lamb, veal or beef skewers
* Sumac, with its tangy flavour, can replace lemon in many recipes.
* It is used to flavour seafood and fish in Lebanon and Syria.
* salads in Iraq and Turkey;
* poultry, meatballs, kebabs and stews in Iran and Georgia;
* It flavours stuffings, rice, legumes and bread in general.
* mixed with yoghurt and a few herbs, it makes an excellent sauce or dip
* It is used in za'atar, a typical Middle Eastern spice blend.

Use
* Little known, sumac is an extraordinary spice for enhancing the flavour of food without altering its taste. It plays the same role as salt, but you need to be more generous when sprinkling it on food. Outside Iran and other Middle Eastern countries, sumac is generally used in powder form;
* If the berries are whole, open them and soak them in water for about 30 minutes. Then place the seeds in a muslin cloth and squeeze them to extract a fragrant liquid that can be used in cooking water or marinades.