The tangy flavor of sumac makes a bright addition to Middle Eastern classics — sprinkle over hummus with a drizzling of fruity olive oil.
Create a fantastic breakfast sandwich: add a dash of sumac to scrambled eggs and a slice of avocado served over a pumpernickel bagel.
The piquant flavor of these ground dried berries is a fantastic seasoning for fish and vegetables, alike. Sumac is an essential ingredient in the dressing for a fattoush salad.
7 lbs of ground meat (Only if you have a lot of people to feed:)
3 TBSP Pereg Sumac
3 TBSP Pereg cinnamon
2 TBSP Pereg cumin
2 TBSP Pereg salt
¼ cup chopped fresh parsley
7 cloves crushed fresh garlic
½ cup seltzer
Mix everything very well until combined. Shape into torpedos. Put on a baking sheet and refrigerate for an hour. (I froze mine and will grill them right before the Seuda )