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Sumac

El sumac (sumak en turco) es una planta de color rojizo que se obtiene luego de moler el fruto de un árbol del mismo nombre. Es utilizada como especia en la cocina del Oriente Medio. Ella tiene un sabor ácido muy similar a del limón. Es una especia para añadir a ensaladas, y los turcos utilizan el sumac también en entremeses  o kebaps (barbacoas).

A falta de limones o vinagre en la cocina, el sumac es un delicioso reemplazante.

Algunas ideas para su utilización:

- en una generosa marinada de cordero o carnes rojas que pueden ser pesadas
- en un humus casero (puré de garbanzos)
- en cualquier salsa a base de yogur
- mezclado al aceite de oliva para pincelar algún pan

O bien esta salsa  para degustar un falafel casero:
Puerros + yogur + ajos + taina (pasta de sésamo) + sumac

Su sabor ácido va muy bien con pescados, pollo, en condimentos de ensalada y arroz pilaf (arroz árabe), o directamente espolvoreado sobre cebollas crudas, sanduches o pizzas. Puede usarse en cualquier plato al que se podría agregar jugo de limón. Si le gusta el hummus, pruebe agregarle una pizca de sumac.

Recordar que para aprovechar este delicioso condimento al máximo lo ideal es calentarlo a fuego bajo o meterlo en una placa al horno dejándolo así desarrollar todas sus características organolépticas