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Sumac (Ground)

Rated 5.0 out of 5
Based on 4 reviews

Sumac comes from the outer flesh of a berry that is harvested when crimson, from trees grown wild in the Mediterranean region. It is often found in southern Italy and much of the Middle East, and commonly used in Turkish and Mediterranean cuisine. When used in cooking, sumac adds a tangy, lemony taste to salads, rice dishes and kebab meats.

Use sumac to add a touch of citrus acidity to meats, salads, bread and desserts, and as a garnish for meze dishes such as hummus.
Rhus coriaria (Sumac)
Product of Turkey
average rating 5.0 out of 5
Based on 4 reviews
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    4 Reviews
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100% of reviewers would recommend this product to a friend
4 Reviews
Reviewed by Claire M.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Great quality

Sumac is very under used. It is great with yoghurt as a side to chicken

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Reviewed by Rosemary P.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Sumac (Ground)

Very good quality!

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Reviewed by Peter M.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Sumac surprise

It made the carrot salad very delicious for Christmas day lunch

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Reviewed by Martha D.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

the Sumac, was the way I have enjoyed it many time previously.

I generally have it on a Lamb Back Strap, just gently place Sumac on both sides of Lamb steak.

Heat Non Stick Frypan, for around 5 minutes. Lightly spray pan, with Olive Oil, place Lamb back Strap,

fry for 5 minutes, turn over and cook for a further 3 minutes, then allow to rest for 3 minutes (rest).

I prefer to halve the Lamb back strap, however this is to your liking.

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