Sumak - The Magician In Arabic Cuisine

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The sumac is a genus of deciduous trees or shrubs Shmak. It is found in about 250 varieties. There is also poison sumacwhich grows in the Middle East. In Europe, the most common species is Rhus Coriaria, which was widely used in ancient Rome.

The patricians preferred it not only for its fine taste, but also because of its diuretic properties. Probably this spice has a good effect on digestion, because in the Middle East it was used to prepare a sour drink to soothe stomach upsets. Elsewhere, it was used to reduce the temperature.

In ancient Hebrew the word sumac means "to be red," and the German name essigbaum translates as "vinegar tree." In antiquity, the bark and roots of the plant were used to dye the skin. This practice is still found today, although staining with sumac not to be permanent.

The spice sumac is made from the fruit of a wild shrub growing in the Mediterranean areas - mainly in Sicily and southern Italy, but is also found in some parts of the Middle East - mainly in Iran. This culture, unknown to our latitudes, is a key element in Arabic cuisine. The fruits of the bush are small and rounded, and their color is black-brown. After drying, grind to a powder that is purple-red in color. The taste of sumac is sour, fruity and slightly astringent.

In the Middle East, this spice is part of the mixes for doner kebab. It is also used in the seasoning of rice. It can be mixed with onions and eaten as a snack with sumac, marjoram, thyme and oregano, sesame, salt and possibly a little pepper is made "request" - a Jordanian mixture of spices. Zahtar is used to season fried meat or barbecue. It is even delicious sprinkled on a slice of bread drizzled with olive oil.

In Lebanon, Syria and Egypt, chefs cook sumac fruit in water until they get a very thick sour essence. It is added to meat or vegetable dishes. In eastern countries it is used instead of vinegar or lemon juice.

Sumac is also used in salad dressings or in marinades for meat, chicken and fish. In some areas, kebabs are served with a sauce made from yogurt and sumac. It will be delicious if you sprinkle it on hummus, but be careful because the spice is quite strong.

Sumac was also known to the Indians in North America. From it they prepared a drink called "sumac-ade". The Indians soaked the fruit in cold water, crushed it to extract its juice, and strained the liquid through a cotton cloth.

The drink is sweetened and drunk. Native Americans also used the leaves and fruits, combining them with tobacco. This was their traditional smoking mixture.