Sumac

Sumac comes from the berries of a wild bush that grows wild in all Mediterranean areas, especially in southern Italy, and parts of the Middle East, notably Iran. Sumac is used widely in cookery in Turkey and the Middle East, especially in Lebanese and Iranian cuisine. In these areas it is used as a souring agent, where other regions would employ lemon, tamarind or vinegar. It is rubbed on to kebabs before grilling and may be used in this way with fish or chicken. The juice extracted from sumac is popular in salad dressings and marinades and the powdered form is used in stews and vegetable and..

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