1. Sumac-Infused Oil

Sumac-infused oil is a flavorful oil with a tangy, citrusy undertone, perfect for drizzling over salads, roasted veggies, or grilled meat.

Ingredients:

• 1 cup of good quality olive oil (or any neutral oil)
• 2 tablespoons of whole sumac berries

Instructions:

1. Prepare the oil: Heat the olive oil in a small saucepan over low heat. You don’t want the oil to get too hot or boil, just warm enough to help infuse the flavors of the sumac berries.
2. Add Sumac berries: Once the oil is warmed, add the whole sumac berries. Stir the mixture gently to ensure the sumac berries are evenly distributed in the oil.
3. Infuse: Let the sumac and oil simmer together for about 10-15 minutes. Be careful to maintain a very low heat to prevent the oil from getting too hot.
4. Cool and strain: Remove the pan from heat and let the oil cool completely. Once cooled, strain the oil through a fine sieve or cheesecloth to remove the sumac berries.
5. Store: Transfer the sumac-infused oil to a clean glass jar or bottle. Store it in a cool, dark place, and use it within 1-2 weeks for the best flavor.

Usage:

• Drizzle over grilled vegetables for a citrusy burst of flavor.
• Mix into salad dressings as a tangy oil base.
• Use as a dipping oil with bread or drizzle on hummus for extra flavor.

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2. Sumac Tea

Sumac tea is a refreshing, antioxidant-rich drink with a pleasant tartness. It can be served hot or cold.

Ingredients:

• 1 full tablespoon of whole sumac berries
• 50 cl of water
• Honey or sugar (optional)

Instructions:

1. Boil the water: Bring the water to a boil in a saucepan.
2. Add sumac berries: Once boiling, add the sumac berries to the water.
3. Simmer: Reduce the heat and let the sumac berries simmer for about 10-15 minutes. The water will turn a reddish hue as the sumac releases its flavor.
4. Strain the tea: Remove the tea from heat and strain the liquid to remove the berries (you can also keep them if you are not bothered to have them in your tea).
5. Sweeten (Optional): Add honey, sugar, or any sweetener to taste while the tea is still warm.
6. Serve: You can serve the tea hot, or let it cool and refrigerate it for a refreshing iced tea.

Variations:

• Add a squeeze of lemon for extra tang.
• Incorporate a cinnamon stick or a few cloves while simmering for a spiced version.

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3. Sumac Syrup

Sumac syrup can be used as a sweet-tart addition to drinks, desserts, and sauces. It’s great in cocktails, over ice cream, or drizzled on cakes.

Ingredients:

• 1 cup water
• 1 cup sugar
• 2 tablespoons whole sumac berries

Instructions:

1. Heat water and sugar: Combine the water and sugar in a saucepan over medium heat. Stir until the sugar completely dissolves, forming a simple syrup.
2. Add sumac berries: Once the sugar has dissolved, add the sumac berries to the syrup.
3. Simmer: Reduce the heat and let the mixture simmer gently for 15-20 minutes to allow the sumac to infuse its flavor into the syrup.
4. Strain: After simmering, remove the saucepan from heat and let it cool slightly. Strain the syrup through a fine sieve or cheesecloth to remove the sumac berries.
5. Cool and store: Let the syrup cool completely, then transfer it to a clean bottle or jar. Store it in the refrigerator for up to two weeks.

4. Sumac Citrus Reduction

Ingredients

• 1/4 cup whole sumac berries
• 1 cup fresh orange juice (or a mix of orange and lemon juice for extra tang)
• 2 tablespoons honey or sugar (optional)
• 1/4 cup apple cider vinegar
• A pinch of salt

Instructions:

1. Prepare the Sumac: If using whole sumac berries, lightly crush them with a mortar and pestle to release their flavor. You don’t need to grind them into powder, just break them up slightly.

2. Combine the Ingredients: In a small saucepan, combine the orange juice, vinegar, and crushed sumac berries. Add honey for sweetness, and a pinch of salt to balance the flavors.

3. Simmer the Mixture: Bring the mixture to a simmer over medium heat. Stir occasionally to ensure the honey or sugar dissolves and everything is well combined.

4. Reduce: Let the mixture simmer gently for about 15-20 minutes, or until it has reduced by half and thickened to a syrup-like consistency. Keep an eye on it to avoid burning or over-reducing.

5. Strain the Sumac Berries: Once the reduction has thickened, strain the mixture through a fine mesh sieve to remove the sumac berries.
6. Cool and Store: Allow the reduction to cool before using. As it cools, it will thicken further. Store it in a glass jar or bottle in the fridge, and use it within a week.


Usage:

• Glaze for roasted meats or vegetables: Use the sumac reduction as a glaze for roasted chicken, pork, or even root vegetables like carrots and sweet potatoes.
• Salad dressing base: Mix the reduction with olive oil for a unique and tangy salad dressing.
• Drizzle over grains or legumes: Adds a burst of flavor when drizzled over grains like rice or lentils.