Often used in Middle Eastern cuisine, sumac is a versatile sour spice that complements meats, fish, vegetables, legumes and dairy products
For many of us, something red on our plate signals to our palates either sweetness (as with strawberries or raspberries) or spiciness (usually chillies). But sumac has neither of those flavours: it is tart.
Its sourness is different to that of lemon, which some recipes say can be used as a substitute. Sumac is more astringent and tannic.
The spice comes from the dark reddish-purple sumac berry, which is dried and then ground to a coarse, gritty powder, and that is usually how it is sold commercially. The spice should be stored in an airtight jar, in a cool, dark place.
Grill the meat until crusty outside and moist within, then sprinkle ground sumac over it. Remove the mixture from the skewers and wrap in soft flatbread, adding chopped fresh tomatoes, herbs, and grilled peppers and onions.
