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Admin
Nov
10
A bushful of Sumac …. and Za’atar
November 10, 2008 |
Two weeks ago, I was in the process of writing a special piece for our 500th post. That was the day Bri passed away. The ‘landmark post’ turned out to be a very sombre one. I felt the need for a trial separation from the blogosphere and my camera. I have enjoyed the calm and the perspective.
I’m stepping back to the blog tentatively and hope, along with Jai, to be able to post twice a week. Henceforth, new posts here will appear on Mondays and Thursdays. Now, I have tons of e-mails and all my favourite sites to catch up with.
Cynthia and I will continue to post on Fridays at Forgive Me My Nonsense.
Sumac in fall
Sumac is a spice used widely in Mediterranean and Arab cooking. It is derived from the berry of a plant called Rhus coriaria. This shrubby tree grows wild in the Middle East and parts of Italy, and North America - including in the high-plains desert where we live. The spice is also known as Sicilian sumac, sumaq or sumach.
Its drupes are ground into a deep-red or purple powder used as a spice to add a lemony taste to salads or meat and as a condiment (much like salt) to be passed around the table.
Flavourwise, the closest substitute is dried, powdered pomegranate seeds (anardana). We prefer sumac because it is less astringent and use it in a variety of dishes that call for a tangy touch.
There are two types of sumac - the non-poisonous variety used for culinary purposes, and poison sumac, which is a major skin irritant (much like poison ivy and poison oak).
The time to make the identification is in the fall, when the berries have ripened to maturity. Poison sumac tree has white berries in autumn, and the berries hang down. Non-poison sumac trees bear red berries in the autumn, and their berries grow upright. In addition, poison sumac plants grow in swamps, whereas non-poison sumac plants prefer precisely the opposite habitat — soils that are well-drained. If you don’t hang around swamps much, your chances of encountering poison sumac are pretty slim. It should be noted that by “non-poison” I allude to an absence of skin irritation from contact with the plant; but no part of the sumac plant should be ingested by anyone not thoroughly informed on the subject. ….
Poison sumac is in a distinct minority amongst the sumacs. The remaining sumac trees not only produce no poison, but provide spectacular autumn color…
It can be rather surprising to learn that all the sumacs (both poison sumac and non-poison sumac trees), along with poison ivy and poison oak, belong to the cashew family (Anacardiaceae). Also in this family, in addition to cashews themselves, are pistachios and mangos. All three of these foods produce allergic reactions in some people — a fact that is perhaps easier to understand, once their connection with poison sumac is noted! “The raw cashew nut is enclosed in a tough, leathery shell that contains caustic, toxic substances including cardol and anacardic acid” and must be processed before it becomes edible … (Source)
Sumac bush in summer
In North America, Native Americans used the leaves and berries of the smooth and staghorn sumacs combined with tobacco in traditional smoking mixtures. They also used it to make a tangy drink.
The fruit of the staghorn sumac (Rhushirta) was frequently used by Indians and pioneers to make a cool, sour drink. The name staghorn comes from the likeness of the down-covered branches to deer’s antlers. The fruit clusters are plucked and boiled in water, strained and sugar is added to give the juice an agreeable lemonade-like flavor.
Sumac recipes
Sumac Tea
Sumac Meringue Pie
Fattoush (a Lebanese vegetable and pita salad)
Sumac-Lime Crisps
Lebanese Spinach Pie (Fatayer)
Sumac Tofu Crisps
Za’atar - with sumac, thyme, marjoram and sesame seeds
Sumac is best known as a major ingredient in “za’atar.” (Also known as “zahtar,” “zather” or “zatar.”)
Za’atar is a Middle-Eastern spice blend based on Syrian Hyssop (likely the hyssop referenced in the Bible), which grows wild in the region. It’s character is reminiscent of marjoram, thyme or oregano, though it is not quite as pungent as oregano. (cyberkitchen.com)
Thyme, lemon thyme or a combination of thyme and marjoram are acceptable substitutes.
3 tsps toasted sesame seeds
2 tsps dried thyme or lemon thyme, finely powdered
1 tsp dried marjoram, finely powdered
3/4 tsp powdered sumac
salt, optional
Powder the sesame seeds and mix them with the remaining ingredients. Powdered lemon zest adds an interesting twist. In that case, reduce the amount of sumac.
Za’atar has many uses. It is sprinkled on vegetables and freshly baked flatbread. It is mixed into olive oil or yogurt for a tangy dip.
Za’atar-ed Roasted Potatoes
This is our entry for Weekend Herb Blogging hosted by Heather @ Diary of a Fanatic Foodie.
So long until Thursday.
- Bee
Related posts
Marjoram, Potato, Sesame Seeds, Spices, Sumac, Thyme, trees, vegan recipes, vegetarian recipes
Bee, I thought flash was a big “no” in food photography!?
i use the flash sometimes.
http://jenyu.net/blog/2008/10/09/dont-fear-the-flash/
I had NO idea Sumac was bush, I thought it was an herb. I learn something new every time I visit here. It’s a pretty bush.
Hey Bee lovely pictures. Am thinking have you tried sumac in sweets like cakes etc. Wondering how it would taste?
I’ve eaten za’atar since ever and had no idea it contained sumac. Home made za’atar sounds great. You know whats the best part of za’atar for me? Saying the word za’atar.
The way Arabs say it with the “a’a” coming from the throat.
sumac is a really tingling herb/spice.. i had it with onion and cilantro and lemon juice..at a Turkish place.. as a relish and i am yet to find where to buy it.
New spices to try! Thanks for the informative post!
Thanks for the great info! I’ve never cooked with sumac before…
First time I am seeing sumac bush, Thanks for the informative post.
Hope you re coping Bee, Thurs is still long for me…
Congrats Both of you to crossing such huge milestone 500 + posts. Truly inspirational ur site in every way!
Hey, I’m glad you’re feeling a little better. I find that actually using the camera (outdoors) is relaxing, because it allows me to focus on nature instead of my crazy thoughts. Of course, I don’t stress out too much about the quality of the pics, so they suck, lol
Weirdly, za’atar can be found here but not sumac. I don’t know the taste/aroma of either
Welcome back Bee! I was missing u all these days. Time is the best healer. Take your own time and to return back to routines. The pics are really alluring.
Glad you are able again to pick up things. Losses like this take a lot of time.
I love za’atar, but have a hard time getting hold of it here. I’ve tried several homemade varieties, but never to my liking. I’ll try yours now, maybe this is ‘my’ za’atar. THanks and take care!
Good to have you back…& with a spicy post. I have a bag of sumac; thanks for the links to what to so with it. I’d love to make Za’atar on day…
Take care
Welcome back, dear Bee…hugs to you
Very interesting post about Sumac. I’ve learned something new. I’m also going to be changing my blogging schedule. I understand the need to pull back a little and post less. Sending you good thoughts.
Paz
We have beautiful sumac in our area - about the only native fall “color” we really get. Ours are classified Rhus copallinum and I am noting now for the first time you can reportedly make a “lemonade like” drink from the berries (which I’d never heard before. I was always thinking “red berries - no good for me!”).
Thanks for the fascinating look at sumac’s culinary possibilities and I, too, am glad you are feeling a bit more like having blog company over occasionally now. Be well!
Nice to see you posting again! Thanks for the educational post
Congrats on that huge milestone! Glad you are feeling better and back here Bee. Hugs.
These were my fav trees on my drive to office when Fall was at its peak here, did not know they were Sumac though, may be I should park my car on the interstate and take a closer look
Well, I must honestly say, at first I thought “What? Only 2 posts a week? I am so used to seeing something new everyday in your blog.” But then I said to myself “I just got introduced to jugalbandi 2/3 weeks ago. I have so many archives to catch-up on”. So as long as you keep writing and enlighten our minds (especially mine), I can wait to read.
Thanks for posting the pictures. We have a bush in our backyard that looks very similar. I need to check it out next spring/summer as all the leaves have fallen already.
Hey Beejay, welcome back, Jugalbandi is part of my daily tea time… keep writing and taking beautiful pics…
btw, the sentence above “It can be rather surprising to learn that all the sumacs…” seems incomplete….
Bee, welcome back. Glad to hear that you are feeling better. I love zatar and am yet to find all the ingredients to make it at home.
Congratulations on the huggge milestone … looking forward to many, many more from both of you. Hope you are feeling better, Bee.
Thanks for this truly informative post. I’d never heard of either Sumac or Zatar. Very, very unusual … I am going to hunt it down
Lovely pictures and Congrats on the huge milestone
Wow 500 posts.. Such an accomplishment. Congrats!
good to have u back
Congrats J & B for 500 posts :). Wish you all the best for future.
B, its nice to have you back. Hugs to you.
500 !!
I love Sumac, & looks like I have seen those trees while in NJ, but had no clue they were Sumac. Would have helped me if this post was then:-)
Home made Zahtar…. need to save this.
Glad you’re feeling up to posting again. I saw sumac at the market the other day — once I use up the zaatar I bought, I’ll try making my own. It’s one of our favorite seasonings.
mm..lots of changes at Jugalbandi. Oh well!
Congrats on big 5. Wishes for 1000 more.
This is new to me. Will look it up in the local markets.
I’ve never known sumac’s tree before. We have a similar tree with similar shape of foliage, but I don’t think it is sumac. They turn pink in Spring-Summer. Interesting post!
Hi Bee & Jai,
Congratulations on the 500th post. You two do an excellent job here. I have learnt a lot from your post and always is learning every time I come here.
I love sumac, and I always have it in my pantry. I have used it with chicken and some veggies. If I run out of anardhana, I substitute it with sumac. I too had no idea that it was a bush, it was on my to do list(which doesn’t get done that often) to do a research on sumac. Also I have found a new way to use sumac now. Thanks for the post, I don’t have to look into it and have learned something new.
Congrats on your 500th post - AMAZING! Love this blog, here is to 500 more and then 500 more and then 500 more…
Looking forward to #501!
We use sumac in some of our dishes to have than tangy flavor. For example, we sprinkle it on meat kabobs, or on meat stuffed flatbreads. Yum! Have never seem a sumac bush in my life though. Thank you for a very enlightening post!