Sumac Bio

From Iran to Lebanon, sumac is the spice of Persian tables. In fact, it's one of the seven foods (Haft Sin) present during the Persian New Year: Norouz.

What is sumac?

Sumac is the fruit (berry) of a two- to three-metre-high shrub called Rhus coriaria l. It's also known as sumac des corroyeurs, sumac des voyageurs, vinaigrier or sumac des vinaigriers, in the Anacardiaceae family.

While the juice of this small tree is poisonous, its fruits, berries, are edible and eaten with great pleasure in the Orient.

Corroyeurs are leather craftsmen who corrode leather after tanning, using the red dye from sumac to give hides a beautiful mahogany hue.

The berries are dried in the sun, then coarsely crushed and stored in jars in a dry, dark place.

What to do with sumac

Organic sumac is one of the main spices in the Zaatar blend (za'tar means thyme in Arabic, and is also the generic term for the Lamiaceae family of plants such as savory,oregano and marjoram).

In short, zaatar is also a variety of oregano and refers to hyssop in eastern Mediterranean countries. Zaatar is generally made with thyme (I prefer oregano), sumac and sesame seeds (I roast them).

Simply season with bread and oil, or use as a marinade with meats, it can also be used to spice up vegetables. A thin slice of toast, some liquid cream and zaatar will have even the most spice-averse of us hooked!

There are as many Zaatar blends as there are regions of Persia, with cumin, coriander, green anise, thyme, savory and the various lamiaceae.

The mixture can be dry or moistened witholive oil, either of which is absolutely delicious. Try replacing the vinegar or lemon in your vinaigrette with za'atar mix - you'll be surprised!

Finally, try the kebab koobideh, a delicious skewered meat mixture of minced beef and lamb,onion, zaatar, turmeric and saffron. Finally, give the mixture a long stir with each new spice, add the aromatics and leave to marinate in a cool place for 12 hours before forming long skewers. Barbecue for a quarter of an hour.