Rhus typhina • Sumac, Staghorn Sumac, Sumaq, Vinaigrier • In the Kitchen

Mainly used spice in Middle Eastern, Central Asian and Arabic Cuisine as a souring agent. Spice rubs for meat, chicken, lamb, seafood, can be used as a condiment, marinade, dressing, flavor meat and vegetables, added to lentils. Sumac berries takes about 1 week to dry, grounded then added to a dish or mashed and soaked in hot water.

Sumac Lamburgers

Ingredients • Lamburgers

  • 750g (1 1/2lb) ground lamb
  • 30ml (2 tbsp) olive oil
  • 1 shallot, minced
  • 15ml (1 tbsp) sumac
  • 10ml (2 tsp) ground cumin
  • 10ml (2 tsp) ground coriander
  • 10ml (2 tsp) ground turmeric
  • 2.5ml (½ tsp) ground cinnamon
  • Salt, pepper to taste

Instructions • Lamburgers

  • Heat olive oil in frying pan over medium heat
  • Add shallot, cook while stirring until soft
  • Add spices; cook while stirring for 1 minute
  • Cool at room temperature
  • Blend spices into ground lamb
  • Blend in salt, pepper
  • Form patties
  • BBQ until done on both sides

Ingredients • Grilled Eggplant

  • 1 large eggplant Eggplant “Beatrice” slices
  • Olive oil for brushing on eggplant slices
  • Salt, pepper to taste
  • Cumin

Instructions • Grilled Eggplant

  • Brush oil on eggplant
  • Season with spices
  • BBQ until done on both sides

Ingredients • Tzatziki Sauce

  • 2 cups of all purpose flour
  • 2 tbsp cocoa
  • 4 tbsp chopped lemon verbena
  • 5 eggs
  • 2/3 cups milk
  • tsp salt
  • 2 ounces melted semi sweet chocolate

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