Ground Sumac

Store ground sumac in an airtight container in a cool, dark, dry place. Properly stored, it can last for several years, though its flavor will gradually diminish.

Sprinkle sumac over hummus, baba ghanoush, or labneh for a zesty finish.

Add it to marinades for lamb, chicken, or fish.

Use it in salad dressings or sprinkle directly onto salads, especially those with cucumber, tomato, and onion.

Mix sumac with yogurt and garlic for a flavorful sauce or dip.

It pairs exceptionally well with onions, especially in dishes like Persian rice pilaf (tahdig) or as a topping for grilled kebabs.

Onions

Lemons

Yogurt

Garlic

Olive oil

Parsley

Mint

Lamb

Chicken

Fish

Chickpeas

Eggplant

Tomatoes

Cucumbers

Using too much: Sumac is potent; a little goes a long way. Overdoing it can make a dish too sour.

Adding it too early in cooking: Like many delicate spices, its bright flavor is best preserved when added towards the end of cooking or as a garnish.