Sumach – A Taste of Mesopotamia
Sumak - A Lemony Spice That's Not Hot
Sumach (pronounced Sumak) is a spice used in Arabic and Turkish cookery. The spice, a reddish-purple coarse grained powder, is made from the ground up seeds of Rhus Coriaria and it is used to add a lemony zest to food. It also imparts a slightly pink coloration to the food.
Not All Sumach's are Edible
Rhus coriaria is a member of a large botanical group, many of which are mildly toxic. Rhus coriaria is the one that is most widely used in cooking. The ornamental Stag Horn Sumac which is grown in suburban gardens cannot be used for culinary purposes. Neither should it be confused with the Poison Sumac that grows in swamp lands in parts of the North American continent.
Purchasing Sumach Spice
If you have trouble locating it in the supermarkets, you should be able to locate it in Turkish or Greek grocery stores or in specialist delicatessen shops that cater for international tastes.
Sumac is often used to enhance the flavour of chicken and fish and is also used in salad dishes. The recipe given below is tried and tested and is almost foolproof, ideal for a celebration meal or for a dinner party where you want to impress your guests with something different and something special.
Assyrian Chicken
Ingredients
- I chicken cut into 8 pieces (or 4 chicken breasts cut in half)
- 4 tablespoons of butter, ghee or olive oil
- 600ml/1 pint of chicken stock 1 onion, finely chopped
- 1 green pepper (thinly sliced) – can be substituted with sliced mushrooms
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons of Sumac powder
- 2 tablespoons of ground almonds
- 300ml/ ½ pint of yogurt Garnish (optional)
- 1 tablespoon cayenne pepper
- 1 teaspoon ground cumin
Method
- Fry the chicken pieces in the fat until they are golden brown all over. Transfer to a dish and keep warm.
- Add the onion and sliced green pepper (or mushroom) to the pan and sauté for a few minutes until the vegetables are soft.
- Add the stock, salt, pepper and sumac and bring to the boil.
- Return the chicken pieces to the pan, cover, lower the heat and simmer for 40-60 minutes or until the chicken is tender.
- Transfer the chicken pieces to a serving dish and keep warm while you finish the sauce.
Making the Sauce
- In a bowl, add a few tablespoons of water to the ground almonds and mix to a paste and then stir this into juices in the pan.
- Bring to the boil again, stirring constantly.
- Remove from the heat and stir in the yoghurt. Pour the sauce over the chicken and finish with the garnish. Serve with rice or with burghal (cracked wheat – a little bit like couscous).
References:
- Botanical information
- Arto der Haroutunian, Middle Eastern Cookery, Pan Books, ISBN 0 330 26783 3
