Dry fruits of a perennial shrub from the sumac family. The second name is vinegar tree. The fact is that the leaves of this tree are full of tannins - tannins, which are sometimes called tannic acid. The taste is sour, tart, slightly astringent, and the smell is low-expressive, slightly sour. An exotic spice that goes well with meat, soups, salads.
Sumac is used in Turkish cuisine for dressing salads, in the Caucasus - for marinating barbecue. Sumac gives dishes a sour taste and is often used instead of lemon. Sumac is widely used in Central Asian cuisine, practically replacing lemon, in addition, giving dishes a pink (more cherry-red) color.

Sumac is put in fish and poultry dishes, in marinades, salads, kebabs, and legumes. In Turkey and Iran, rice is abundantly sprinkled with ground sumac.

In Lebanon, Syria and Egypt, a very thick decoction of sumach berries is added to meat and vegetable dishes. Yogurt sauce with sumac is served with kebabs. They are used to season salads and delicious desserts.

 

 
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