Source: Food.com
By Chef floWer

Ingredients:
1 carrot , chopped
½ cos lettuce , chopped
1 cucumber , chopped
2 tomatoes , chopped
5 radishes , chopped
1 tablespoon spring onions or 1 tablespoon green onion , chopped
1 red capsicums or 1 red pepper , chopped
1 garlic clove , chopped
1 tablespoon flat leaf parsley , chopped
2 teaspoons ground sumac
1 large flat bread , toasted and broken into pieces
2 -3 tablespoons olive oil
salt , to taste

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

Directions:
1. Combine all the vegetables in a large bowl and mix well.
2. Add the garlic, parsley, sumac, bread, olive oil and salt to taste.
3. Toss everything together and serve immediately.

Servings: 4

Source: Food.com
By Ninna

Ingredients:
2 chicken breasts
2 tablespoons ground sumac
4 tablespoons balsamic vinegar
salt & pepper , to taste
lemon wedge , to garnish

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Directions:
1. Rub sumac into the chicken breasts and pour balsamic vinegar over and marinate for 30 to 60 minutes in the fridge.
2. Spray oven tray with olive oil spray or use baking paper lined tray and bake in 180degC (350degF) oven for 20-30 minutes or until cooked, depending on thickness of chicken breast.
3. This can also be cooked on the stove top or bbq.

Servings: 2

Source: Food.com
By Elmotoo
   
Ingredients:
2 tablespoons vegetable oil
1 medium onion , chopped
1 stalk celery , chopped
1 medium carrot , chopped
2 garlic cloves , minced
1 (28 ounce) can chopped tomatoes
4 cups vegetable stock
½ cup red lentil
2 tablespoons dried parsley (or one bunch fresh, chopped)
to taste salt and pepper
1 -2 teaspoon sumac
1 small lemon, juice of (optional)

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins

Directions:
1. Heat the oil in a soup pot over medium heat. Add the onion, celery, and carrot, and cook until softened (a few minutes). Add the garlic, then, in a minute add the tomatoes and stock.
2. Simmer for about 20 minutes, season, and let it cool.
3. Puree the soup, then strain back into the pot. This removes tomato skins and most seeds.
4. Add the lentils and return to a low simmer.
5. Taste a lentil in about 15 minutes to see if it’s tender. If not, continue cooking, but don’t let them get mushy.
6. Add the sumac and parsley. Taste for seasoning and add lemon juice if you like.

Servings: 4-6

Source: Food.com
By Um Safia

Ingredients:
2 large cucumbers
1 large tomato
¼ medium onion
1 tablespoon sumac
salt
olive oil

Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins

Directions:
1. Peel the cucumbers in stripes. Slice the cucumbers in half, length-wise. Slice these halves into semi-circles, each no more than 1-2 mm thick. Put the cucumbers in the salad bowl.
2. Chop the tomato into 'salad size' pieces- not too large and not too small. Add to the cucumber.
3. Slice the onion into long, pieces and add to the tomato and cucumber.
4. Drizzle about 1 tablespoon of olive oil over the salad and add the sumac and salt to taste. Mix well. Enjoy.

Servings: 4-6

Source: Food.com
By winkki
 
Ingredients:
¾ lb salmon (steaks or salmon fillets)
1 teaspoon ground sumac
1 tablespoon balsamic vinegar
olive oil
lemon wedge

Prep Time: 2 hrs
Cook Time: 8 mins
Total Time: 2 hrs 8 mins

Directions:
1. Sprinkle sumac over the fleshy sides of the salmon (not the skin part).
2. Pour balsamic vinegar on top.
3. Marinate refrigerated 30 minutes to 2 hours.
4. Just before cooking, drizzle or spray a light coating of olive oil on the fish, to keep it from sticking.
5. Pan fry, broil, or grill until done.
6. Serve with lemon wedges.

Servings: 2

Source: allrecipes.com
By: WINNIFRED

Ingredients:
2 pita breads
8 leaves romaine lettuce, torn into bite-size pieces
2 green onions, chopped
1 cucumber, chopped
3 tomatoes, cut into wedges
1/4 cup chopped fresh parsley
1 clove garlic, peeled and chopped
2 tablespoons sumac powder
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh mint leaves

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces.
3. In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
4. In a small bowl, mix the parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over the pita mixture, and toss just before serving.

Servings: 6