Sumac spice application for what. Seasoning sumac - what is it? What is combined with

The protagonist of the article is sumac spice: what it is, what properties it has and how to use it - we will tell you about everything in detail. Consider useful and negative features, talk about contraindications, storage rules and give a detailed description.

What is this?

Let's start the review by discussing what kind of seasoning is sumac. These are the fruits of a plant that is common throughout the world - in South African countries, in the Mediterranean, in the Caucasian part of our country.

The plant is a small shrub with berry fruits at the ends of the thorns. Ripe berries are harvested, washed and dried, then ground into powder - this is how sumac seasoning is obtained.

You have learned what sumac is made of - now read how to choose and store the spice.

Selection and storage

Sumac is becoming widespread in our country. You can buy it:

• in the markets;
• In supermarkets;
• In online stores.

When choosing, the main thing is to focus on such signs:

• Ruby or burgundy shade;
• Weak sour aroma;
• Slight sour taste.

Unfortunately, the product can be counterfeited, flavor enhancers or brightness enhancers can be added. Buy only from trusted sellers.

After the purchase, it is worth observing the storage conditions:

• A tightly closed hermetic vessel, preferably made of ceramic;
• Away from direct sunlight;
• At room temperature.

Shelf life under the right conditions - about a year. After this period, the characteristic saturated color disappears.

Now you know not only that it is sumac spice, but also about the features of choosing and storing spices. Let's talk about what sumac seasoning is suitable for.

Application

The use of sumac seasoning is very wide - the versatility of the spice allows it to be equally well combined with any dishes and complement them. Here is the main list:

• Dishes from legumes;
• Rice and other cereals;
• Various types of meat and fish;
• As an addition to salad dressings;
• Complements potatoes.

Consider what dishes use sumac seasoning for:

• For pilaf;
• When cooking dishes on the grill - kebabs, barbecue;
• Put in sausages;
• Add to hummus and other chickpea dishes.

We figured out what dishes sumac seasoning is applicable to. Here are some interesting features:

• May replace salt or lemon juice in certain dishes;
• Gives food a pink or red tint;
• When added to meat, it helps to get rid of heaviness in the stomach.

We talked about the use of sumac spice in cooking, let's see what useful features dried berries have.

Beneficial features

Let's look at the main beneficial properties of this plant - like any Middle Eastern spice, it is healing to some extent.

• Is a diuretic;
• Helps regulate the activity of the digestive tract;
• Reduces cholesterol and glucose levels in the blood;
• Works as an antioxidant, helping to prevent the development of oncology, cardiovascular diseases;
• It has an antimicrobial effect, working against a number of pathogens;
• Improves the production of breast milk;
• Fights fungal diseases;
• It has anti-inflammatory properties and helps boost immunity and get rid of colds.

The tool is rich in various useful compounds:

• Tannins;
• Vitamin C;
• Omega-3 fatty acids;
• Tannins.

We learned that this is sumac seasoning, figured out the beneficial properties. Let's look at the contraindications.

Harm and contraindications

Chinese sumac, like any healing supplement, has its own contraindications that must be kept in mind before use. Side effects are rare, but worth knowing about.

It should be remembered:

• It is better for pregnant women to refrain from eating, after consulting a doctor;
• Do not use seasoning if you are allergic to cashews and mangoes. These products belong to the same family and the likelihood of a reaction is high;
• Do not add sumac to meals if you are taking medications for diabetes, lowering blood pressure and cholesterol - it neutralizes the effect of drugs;
• A large amount of acids in the composition is contraindicated for people with gastrointestinal diseases;
• Large doses of spice can increase the level of blood clotting.

Finally, we note that the unlimited use of any spice is harmful to health - moderation should be observed in everything. If you are not sure about the possibility of use, it is better to consult a specialist.

Now you know what it is - sumac, how to use it, why it is needed. Use the information received to broaden your horizons and diversify the menu with exotic dishes.

Our ancestors, who built their lives in the absence of chemical production, also had a desire to dress beautifully, and for this, the woven material had to be not only sewn, but also dyed. In ruby ​​or deep purple, the fabric could be dyed either with fabulously expensive natural dye - purple boiled from the shells of mollusks related to the Black Sea rapana, or rather cheap from the modest berries of the woody sumac shrub. Surprisingly, there was still some sumac left to go for food ...

The spice sumac has long been known and used in the Far and Middle East, Central Asia and the Mediterranean as a spice, medicine, dye and tannin for the skin. IN there are up to 250 sumac species growing in Europe, Asia, Africa, and North America.

Sumac is an oriental spice with a bright ruby ​​color. Its taste is sour, tart, slightly astringent, and the smell is inexpressive, slightly sour. It is prepared from berries that ripen on the shrub Rhus coriaria, which belongs to the pistachio family. This plant grows in the highlands of the Mediterranean and the Caucasus, as well as in Central Asia and the Middle East. Plants bear fruit very abundantly. Up to five hundred berries are harvested from one bush.They are harvested before they are fully ripe to retain their beautiful deep red color. When fresh, they are small, about 8 mm in diameter, and covered with hairs.

They are dried in the sun and ground into powder. The result is a bright ruby-colored sour seasoning that can easily replace lemon. Obviously, for the sour taste of berries and leaves, sumac is often called "vinegar tree". Sumac is usually added to keep the dish fresh for longer in hot climates. In Europe, sumac is actively used as a natural food coloring, it is added to tobacco products or smoking blends.

The chemical composition of the seasoning is very diverse. Sumac spice contains tannins and acids such as malic, citric, tartaric, as well as succinic, maleic, fumaric, ascorbic, causing a sour-astringent taste. Sumac spice contains volatile oils (less than 1%), which contain aldehydes and terpenoids, as well as fatty oils (up to 15%). The ruby ​​color is due to anthocyanin pigments.Sumac spice contains a large amount of vitamins and tannins. The largest amount of tannins is found in the leaves, therefore, tannic sumac leaves are used as medicinal raw materials.
Tannins obtained from sumac leaves have astringent, anti-inflammatory and antiseptic properties.

In North America, two more types of sumac grow - Rhus glabra and Rhus typhina, from their berries the Indians made a sour "energy" drink, and the leaves were used as tobacco. Interestingly, the bark of the last two types of sumac glows under ultraviolet rays, like banknotes.

In Turkey and other Asian countries, it is sold in any market. Very popular in Asian and Oriental cuisine. In Jordan, sumac is part of the spicy mixture of zakhtar (this is crushed sesame) - a traditional seasoning for roasts. In Syria, Lebanon and Egypt, they make a decoction of sumac, which is then boiled down to a thick paste and added as a seasoning to meat and vegetable dishes.

Sumac is almost never sold in the form of berries in our country - usually it is ready-made coarsely ground powder of a beautiful purple-red or purple-pink color.

The word "sumac" probably comes from the Aramaic adjective "red", from its fruits in ancient times they received red dye.
The name of the species - comes from the Latin coriarius - leather from corium - skin, skin, that is, used as a tanning agent in the manufacture of leather.
As early as 1597, Gerard noted “Sumac fruits, eaten in sauces with meat, stop all unpleasant sensations in the stomach ...”. Notably, sumac was formerly used as a substitute for shoe dye, which is why it is sometimes referred to as shoemaker's powder.

Most often, sumac is used in the Arab and Maghreb countries, Turkey and Central Asia, in cases where lemon or vinegar would be used in other cuisines. Applies sumac in Turkish cuisine for dressing salads, in the Caucasus - for marinating barbecue. In Lebanon, sumac is sprinkled on vegetables before they are grilled. Sumac goes very well with minced lamb, giving it a cherry hue and a pleasant fruity sourness. It can be added to yogurt or curdled milk, in which poultry is marinated, and the same sauce is served with kebabs.

A pinch of sumac will replace aromatic vinegar in dressings for salads made from beans, beets or potatoes. Arabs often sprinkle sumac on hummus, both as an acidifier and to decorate the dish. In Maghreb Africa, whole sumac berries are boiled, then rubbed through a sieve, and the resulting broth is served with grilled meat. In Turkey and Iran, ground sumac is often sprinkled on crumbly rice. Sumac goes well with other spices - black and hot pepper, sesame, oregano, thyme, cumin, zira, cloves, fennel, coriander, nutmeg ...

The only indicator of the quality of powdered sumac is the color. The richer it is, the better the spice. It is also desirable that the powder is not ground too finely.

Official medicine is very respectful of the described oriental spice. She suggests using sumac as a powerful antioxidant. It helps the body get rid of toxins, waste products and harmful substances. Sumac is able to relieve severe tissue inflammation, help severe burns heal quickly. Today, many drugs are prepared from him that help fight the symptoms of diabetes.
The spice sumac has a great effect on the digestive system. An infusion of sumac treats serious indigestion up to dysentery. In addition, it perfectly helps to relieve an attack of cystitis. In this case, the infusion should not be too strong (at the rate of 1/2 tsp per 1 cup of boiling water, leave for 10 minutes), but it must be drunk in large quantities.

Sumac increases blood clotting and secretion of gastric juice, so the seasoning is contraindicated in case of increased blood clotting and chronic diseases of the gastrointestinal tract.

It must be remembered that sumac should be added to dishes at the end of the heat treatment. This must be done carefully, because the food is very easy to make sour.

You need to know that there are some types of sumac that are poisonous. Moreover, it does not have to be fruits - there are some types of plants in which even touching the leaves can cause a serious burn.

Recipes

Palestinian chicken.

2 chickens (about 400 g each)
2 pitas
4 large red onions

4 tsp sumac

1. Dry the chickens with paper towels, rub inside and out with salt and pepper, tie the wings with twine or a thick thread.

2. Heat half the oil in a deep frying pan and fry the chickens one at a time over medium heat until golden brown on all sides. Put the finished chickens on a plate.

3. Cut the onion lengthwise into quarters, then thinly slice. Pour the remaining oil into the pan where the chickens were fried, add the onion and cook until soft, stirring occasionally, 5 to 7 minutes. Sprinkle sumac onion, stir, cook 2 minutes, remove pan from heat.

4. Slice each pita lightly around and halve (you will make 4 circles) and place the 2 halves slightly overlapping in the bottom of a small baking dish. Put a quarter of the fried onion on the pita halves, put the chickens on the onions, put the remaining onions on the chickens and pour over the oil from the frying pan. Cover the chickens with the remaining 2 cups of pita. Press lightly.

5. Place the chicken dish in a preheated oven at 160°C and bake for about 1.5 hours. Serve with couscous.

If the top cakes start to burn during baking, cover them with foil.

fattoush salad

Fattoush salad is a traditional dish in Lebanon, Israel, Morocco. This is an original baked salad, characterized by a rich specific taste and a strong bright aroma. The Lebanese use thin two-layer pita bread as one of the salad ingredients, but it can be replaced with a more affordable pita. There are quite a few variations of this recipe, because fattoush is traditionally cooked in peasant houses, including poor ones, where all the necessary ingredients may not always be at hand at once.

Cut all vegetables into medium cubes and place in a fireproof dish. Tear the lettuce leaves with your hands, chop the parsley and green onion feathers finely enough. Add greens to vegetables. Cut the pita into squares or break into small pieces with your hands. Drizzle the pita with olive oil and place in the oven. Bake at 200 degrees until browned. Make dressing: to do this, crush the garlic, remove the seeds from the chili pepper and grind in a mortar. Mix olive oil and lemon juice, add garlic, sumac, chili, black pepper, salt. Dress salad, toss, top with pita chips. Instead of pita, you can use pieces of a regular baguette.

Pepper and peach salad

Peaches 3 pieces Sweet pepper 3 pieces Olive oil 60 ml Suluguni cheese 200 g Fresh mint 1 tablespoon Parsley 1 tablespoon Dill 1 tablespoon Sumac pinch Salt to taste Ground black pepper to taste Lemon juice 2 tablespoons

Drizzle the peppers with a little olive oil and roll them in salt. Bake in the oven for 7-8 minutes. Cut the peaches in half and remove the pit. Cut into large slices. Put them in a large salad bowl and add lemon juice, a little olive oil, mix well. Leave to marinate for a few minutes. Chop the dill and parsley, tear off the mint leaves and cut. Remove the skin and seeds from the baked peppers, cut coarsely. Fry the peaches in a small amount of oil until golden brown. While they are frying, cut the cheese into large cubes. Put the fried peaches in a salad bowl and gently mix with peppers. Add finely chopped herbs, a little salt, a spoonful of olive oil and sumac. Fry the cheese. Transfer the salad to a serving platter and place the cheese slices on top. Add bag.

Salad with grapefruit, avocado and pomegranate.

1 grapefruit
1 avocado
grains 1/2 pomegranate
red basil
sumac
sauce:
4 tbsp olive oil
2 tbsp white wine vinegar
1/2 tsp Dijon mustard
1 tsp narsharab sauce

Peel the grapefruit from the films and divide into segments. Cut avocado into thin slices. Combine avocado, grapefruit, pomegranate, basil. Separately, mix the sauce. Drizzle dressing over salad; sprinkle with sumac.

Beef kebabs with yogurt sauce and sumac

· 1 kg ground beef
· 2 tbsp finely chopped cilantro
· 1 medium sized onion
· 1 tsp sweet paprika
· 1/2 tsp ground allspice
· 1/2 tsp ground coriander
· 1/2 tsp ground cumin
· 1/2 tsp ground cinnamon
· 1 tsp (no slide) brown sugar
· salt and pepper to taste
· a little olive oil
· wooden skewers for frying and serving

Sumac Yogurt Sauce Ingredients:

· 100 gr Greek yogurt
· 1 tsp sumac (for more details about sumac you can read )
· 2-3 finely minced garlic cloves
· zest of 1 lemon
· a pinch of paprika (you can use flakes)
· 1-2 tbsp olive oil

1. Soak the skewers in cold water for 20-30 minutes.
2. Finely chop the onion. Add to mince. Also add all the spices and chopped cilantro. Season with salt and pepper to taste. Mix well and beat off the minced meat.
3. On a clean surface, roll the "sausages" around the skewers. It was more convenient for me to form sausages first, and then string them on skewers.
4. Drizzle them with a little olive oil.
5. Preheat a grill pan (I think they can be baked at 200 degrees for 25 minutes or until minced meat is cooked). Grill the kebabs for about 15-20 minutes, or until the meat is tender, over medium heat, turning occasionally.
6. Serve kebabs with couscous or bulgur, garnished with fresh cilantro leaves.
7. To prepare the sauce, mix all the ingredients and season with salt and pepper to taste. Serve with kebabs.

Seasoning sumac- This is an oriental spice that is made from young and ripe berries of the sumac plant (see photo). It is revered in the countries of Central Asia, the Caucasus and the Middle East. Sumac looks ruby ​​or red in color, due to which, if you cook meat with it, it acquires a rich red hue. It can be used in place of lemon and vinegar for marinade, as it has a sour taste, and adding spice to a dish extends its shelf life.

Since a lot of fruits appear on the plant, more than five hundred berries can be collected. They need to be harvested as soon as they are fully ripe. This is necessary to maintain their rich red color. After harvesting, the berries are left to dry, and then ground into powder. The main quality of sumac is its color. The richer it is, the better. It is advisable to store the spice in a container with a tight lid in a dark, cool place. If the color of the spice has faded, then its expiration date is ending. It is advisable to buy sumac in specialized stores selling rare spices.

Compound

The composition of the Azerbaijani seasoning sumac contains a large number of useful compounds, namely:

• vitamins;
• volatile and fatty oils;
• minerals (potassium, magnesium, calcium, phosphorus and iron);
• natural acids (malic, ascorbic, citric and tartaric);
• tannin.

Thanks to the tannin, sumac is a good antiseptic and has an anti-inflammatory effect, so it has been used not only in cooking, but also in medicine.

And also this product is a natural dye. It gives food its red color. Especially often sumac is added to vegetable salad. But, if you do not want to spoil the color of the dish, season the vegetables with vegetable oil.

Many spices in their composition do not have a sharp and sour taste. Therefore, very often cooks mix sumac with some spices (ginger, sesame, thyme, nutmeg, saffron and thyme) to give the dish a pronounced smell and sourness.

Where to use and how to store sumac seasoning?

The use of the Azerbaijani seasoning sumac has found its place not only in cooking, but also in medicine. And also this plant is used as a coloring agent and as an additive to tobacco products..

In cooking

In cooking, sumac is used for cooking barbecue or fried meat.

Apart from these dishes, it also goes well with:

• With minced meat and meat products (sausage, meatballs, kebab, smoked pork, lamb). Since this spice does not have a pungent odor, the meat becomes appetizing, and due to the sour taste, the dish is soft and juicy.
• With drinks (Indian lemonade). It is brewed as tea or compotes are prepared.
• With vegetables (salads, vegetable stew, pilaf, bean dishes, lentils, peas).
• With fish dishes (fried or baked fish in the oven, fish broth). To do this, it is added either to the marinade, or during the cooking process.
• With sauces that are made from fermented milk products. They are either seasoned with salads or served in a separate plate for meat dishes.
• With sweet pastries, giving products a sour taste.

Sumac seasoning is a rather high-calorie product, so you can add a teaspoon of spice to the dish - and the taste will become saturated, and the color will become brighter.

In medicine

In medicine, spice is used to cleanse the body of harmful substances, toxins and toxins. The components contained in sumac leaves help to quickly stop the bleeding during cuts. Helps with inflammatory processes, reduces the healing time of burns. It has a beneficial effect on the digestive system, increases blood clotting.

In folk medicine, this plant is used to treat people suffering from diarrhea, rheumatism, and paralysis.

Specialists of unconventional treatment advise mixing ground sumac with water and drinking: this will help cure scurvy, get rid of the tumor. For diseases of the larynx, it is recommended to use hot berry infusion. And if the leaves and bark of sumac are dried, then you get a good basis for ointments from ulcers and burns.

It is necessary to store such a spice for no more than a year in a container with a well-closed lid and keep in a dark, cool place. When the seasoning begins to lose color, this indicates the expiration date.

Useful properties and contraindications

The beneficial properties of these berries are due to a whole complex of natural acids (malic, citric, ascorbic), as well as a number of vitamins, fiber and useful minerals (calcium, magnesium, phosphorus, iron).

Sumac acts as a remedy:

• In the fight against bacteria harmful to the body.
• With inflammation of the skin, high fever, arthritis, colds, bronchitis.
• With diabetes, heart failure. Helps to avoid the development of diseases such as stroke.
• In the treatment of fungal infections that affect the lungs of a person.
• With increased blood clotting.
• With an increased content of cholesterol in the blood, with obesity, and also helps to lower sugar in the body.
• For indigestion, and is also a good diuretic.

Sumac is contraindicated:

• Pregnant women, as well as nursing mothers.
• It should not be used in case of stomach problems.

When you purchased this product for the first time, you first need to study it (what to cook with, which dishes are suitable and which are not). If you like the seasoning, then you can safely add it to those dishes that you love the most or are going to cook for the first time.

Eastern countries are famous for the use of various spices in cooking. One of them is a spice called sumac (in other words, sumac). It does not have a pronounced smell, but it attracts with a bright burgundy color and pleasant sourness, which is why it is sometimes used as a substitute for lemon and to give a rich color to meat, vegetable and fish dishes.

The spice is produced from the dried red berries of the plant of the same name, which grows in the Mediterranean, Asian and Middle Eastern countries. The shrub can be found both in the Caucasus and in the Crimea. The second name - vinegar tree - the plant received because of the sourness inherent in the fruit. Ripening of berries occurs by the end of September. On one plant, their number can be about 5000 pieces.

Biologists know about 250 varieties of shrubs. Some of them are used as ornamental plants that decorate alleys. Not all varieties of sumac are suitable for food. Many shrubs are life-threatening - they contain poison in high concentrations. So much so that even touching the foliage can cause a burn on the skin.

The content of the article:
1. History of the spice

History of the spice

The name of the spice comes from the Aramaic summaq, which translates as dark red. The history of the use and use of spices began many centuries ago in the countries of Iran and Syria.

In ancient Greece and Rome, cooks acidified food with this spice before the advent of lemons. Scientists have found a documentary mention of the plant in the writings on herbalism of Dioscorides, a Greek doctor. He described the beneficial properties of fruits, highlighting the diuretic effect of berries.

North American peoples brewed beer drinks from sumac berries growing in their territories. Acetic tree was also used by Europeans.

The composition of sumac fruits includes a large number of trace elements, amino acids, minerals and vitamins that have a positive effect on the body. Most of all in berries is:

• B vitamins and ascorbic acid;
• fatty acids: linolenic, oleic, stearic, palmitic;
• 18 amino acids, including lysine, tryptophan, leucine, threonine;
• minerals: potassium, zinc, magnesium, iron, sodium, phosphorus, manganese, calcium;
• fumaric, citric, tartaric and malic organic acids.

Sumac benefits and contraindications

Sumac gained popularity not only for its bright color and sour taste. One of the distinctive properties of berries is the ability to increase the shelf life of dishes in hot conditions. It is difficult to overestimate the health benefits of spices. The rich mineral and vitamin composition allows the use of spice, both in cooking and for the prevention of diseases.

There are a number of contraindications to the use of red seasoning. It is necessary to refuse it for diseases:

• gastritis (especially in acute form) and stomach ulcer;
• with violations of carbohydrate metabolism;
• with thrombophlebitis and a predisposition to the formation of blood clots.

During pregnancy and lactation, it is better to limit the consumption of sumac. In children's dishes, you should also not put a lot of spices, but it is better to refrain from adding it altogether.

In rare cases, sumac can cause allergic reactions. If this happens, the consumption of spices must be abandoned.

Sumac seasoning - use in cooking

In the East, sumac is one of the top 5 spices. This is a versatile spice. It is used in canning and in the preparation of various dishes.

• Turks and Iranians sprinkle rice with ground berries, in Egyptian, Lebanese and Syrian recipes, sumac berries are brewed, and the broth is used as a sauce for meat and vegetable dishes.
• Sumac goes well with salads, meat, vegetable and fish dishes.
• Often seasoning is added to marinades and sauces.
• It is combined with cereal dishes, and bean dishes.
• A popular oriental dish - hummus (chickpea puree) is harmoniously combined with spice, giving it a piquancy.
• The original sauce for grilled meat made from kefir and yogurt is seasoned with sumac.
• Pork chops and lamb chops, seasoned with spices combined with pepper and caraway, get a pleasant spiciness.
• Barbecue or just pieces of pita bread can be dipped in spice mixed with plain water to a mushy state.
• Shawarma, kebab will not be so tasty if you do not add onion rings, cilantro and a generous handful of red spice to them.
• The spice is part of some sausages, it is used as an ingredient for cheeses, minced meat and various fillings. Seasoning is found in some drinks and dessert dishes.
• Pilaf, boiled potatoes and soups from legumes (mainly beans) acquire an unusual taste if you add a burgundy-colored spice to them.

The advantage of the spice is its harmonious combination with many spices - sesame, hot pepper, coriander, nutmeg, cloves, cumin and other spices.

Fans of experiments with taste sensations can try using sumac as a seasoning for smoked lard.

What can not be combined with sumac?

Due to the tannins contained in the spice, sumac is widely used in canning. However, when choosing it as a spin component, you should know that there are fruits and berries with which sumac cannot be combined. These include:

• black currant;
• quince;
• persimmon;
• blueberry;
• turn;
• pear;
• dogwood.

Seaming can be spoiled by the astringency that tannins from the spice give, an increase in the acidity of the final product is possible. In addition, the appearance of the workpiece may also deteriorate - the consistency will become an unpleasant viscosity.

Coffee and tea are also incompatible with sumac. Therefore, dishes that include spices are poured with plain water or fruit juice (juices are excluded from the list of unsuitable fruits).

Sumac should not be used in dishes that contain vinegar, lemon, or other citrus fruits. The acid that the spice gives completely ruins the dish. Sumac can be substituted for these products if desired.

Where to buy sumac?

It is almost impossible to buy fresh sumac berries in Russia. But you can find ground sumac berries in markets and supermarkets. However, the best place to buy will be oriental spice shops, where the risk of acquiring a fake or low-quality seasoning will be minimal.

How to choose seasoning?

The spice has no smell, so you need to choose it without relying on the sense of smell. An indicator of freshness and suitability for consumption is the color of the seasoning. The brighter it is, the fresher the spice. Ideally, ground sumac should have a deep cherry color. If the color is faded, then this means that the period of use ends.

How to store sumac

Sumac is stored in a hermetically sealed container, away from direct sunlight. Ceramic dishes are considered the best choice for preserving spices for a long period of time. Shelf life is one year.

Original Roast Lamb with Sumac and Pepper

An unusual taste, a bright shade of a lamb dish will give a secret ingredient - sumac. The food gives a warming effect. For cooking, take the following products:

• 600 g of lamb meat;
• 6 large bell peppers (you can take multi-colored);
• 6 potatoes;
• 4 tbsp. l. vegetable oil;
• 2 heads of onions;
• salt, black pepper and ground sumac to taste.

How to cook:

1. Rinse the lamb, cut into small pieces of any shape, put in a pre-prepared and heated frying pan. Pour in 200 ml (faceted glass) of water, cover and simmer at medium temperature until cooked.
2. Peel the onion from the husk and chop finely into cubes.
3. Prepare sweet bell pepper - wash, cut the core, remove the seeds - chop into strips.
4. Peel potato tubers, cut into medium-sized slices.
5. As soon as the water in the lamb pan evaporates, you can “collect” the roast. Add vegetable oil, chopped onion, sweet pepper to the meat, season with pepper and table salt.
6. Fry the ingredients in a pan for 10 minutes, occasionally stirring the contents.
7. Put the chopped potatoes to the rest of the component in a pan, salt again and fry until the vegetable is ready. This takes approximately 15 minutes, depending on the size of the potato pieces.
8. At the end of cooking, add to the roast sumac. Leave for 10-15 minutes.

A simple and quick (half an hour to prepare) Turkish salad recipe will win the hearts of lovers of oriental cuisine. For 8 servings you will need the following ingredients:

• 7 medium potatoes boiled in their skins;
• 5 chicken eggs, hard boiled;
• 4 small onions;
• 3 tsp sumac spices;
• 1 tsp red ground pepper and table salt;
• 10 st. l. vegetable oil.

How to cook:

1. Wash the potatoes, boil in their skins, let cool, then peel and cut into large cubes.
2. Cool the boiled eggs, remove the peel. Chop into small cubes.
3. Peel the onion from the husk, chop finely. Only fresh onions are used in the salad, it cannot be poured over with boiling water or soaked in vinegar.
4. Put the chopped components in a deep salad bowl, add the main spice - sumac, add pepper and salt, flavor with odorless sunflower oil.
5. Mix well and leave to soak for 15 minutes.

(Rhus coriaria) of the pistachio family (Anacardiaceae) is a ruby ​​spice that replaces lemon.

Culinary uses of sumac spice
Sumac spice is a sour spice commonly used in Muslim and Jewish cuisines. Sumac successfully replaces lemon and vinegar, gives the dishes a ruby ​​hue.
Sumac spice is widely used for salads, meat, fish dishes, goes well with legumes, poultry, vegetables, cereals.
Sumac is great for marinating, stewing, making sauces, dressings, and canning.
The sumac spice is good for cooking kebab, barbecue, barbecue - the meat is first sprinkled with spice, or soaked in marinade with sumac. Grilled dishes are ideal with yoghurt and sumac sauce.

Sumac can be added to cheeses, sausages, minced meats and fillings.
Sumac is great in pilaf.
Sumac is also used in desserts and drinks.
Sumac goes well with other spices - black and hot pepper, sesame, oregano, thyme, cumin, cumin, zira, cloves, fennel, coriander, nutmeg ... It is part of the mixture of spices za'atar
Sumac can be simply added to dishes, or you can boil and strain the syrup first.
Sumac spice is a ruby ​​​​powder, almost odorless, sour, slightly astringent in taste. In growing regions, sumac can be found as fresh or dried berries. It is recommended to store sumac spice in a dark place in a sealed ceramic package. The loss of ruby ​​color in sumac indicates the expiration date.

Medical uses of sumac spice
Sumac spice contains a large amount of acids and vitamins, tannins.
In medicine, sumac is used as an antioxidant, helping the body get rid of toxins and harmful substances. Sumac relieves inflammation, helps in the treatment of burns. The spice sumac has a great effect on the digestive system. Medications using sumac help with diabetes.

Description of spice sumac
Sumac spice (Rhus coriaria) of the pistachio family (Anacardiaceae) is the ruby ​​berries of a small shrub (up to 3 m in height) that grows in Central and Central Asia, the Middle East, the Mediterranean and the Caucasus. Sumac reproduces by seeds and root shoots. The bark of the plant is brownish, the leaves are alternate with pairs of opposite oblong gray-green leaves (reach 20 cm in length).
Sumac bears fruit abundantly, up to 500 fruits are harvested from one plant - pubescent ruby ​​berries up to 8 mm in diameter.
Sumac spice is used as a spice that gives sourness to dishes, helps keep food suitable in hot countries, is widely used in medicine, as well as a dye, tannin and an additive in tobacco blends.
In total, there are up to 250 sumac species growing in Europe, Asia, Africa, and North America.
Sumaqa translated from Aramaic as red, and the name of the species coriarius - from the Latin leather.
Sumac spice contains tannins and acids such as malic, citric, tartaric, as well as succinic, maleic, fumaric, ascorbic. Sumac spice contains volatile oils (less than 1%), which contain aldehydes and terpenoids, as well as fatty oils (up to 15%). The ruby ​​color is due to anthocyanin pigments.

History of sumac spice
The spice sumac has long been known and used in the Far and Middle East, Central Asia and the Mediterranean as a spice, medicine, dye and tannin for the skin.

Recipes with sumac spice
Paste for fire eaters

Sumac stories