Sumac — the dried, ground berry of Rhus coriaria — is the primary souring agent of Levantine cooking, predating the introduction of citrus to the region. It appears throughout Jerusalem's recipes as a finishing spice, a marinade component, and a table condiment. Its tartaric acid content makes it function differently from citric acid (lemon) or acetic acid (vinegar) — providing tartness with a fruity, astringent depth that neither can replicate.
A dark red spice ground from dried sumac berries, used as a souring agent and flavour component. Unlike lemon juice it is dry, meaning it seasons without adding moisture — it can be used in spice rubs, dry marinades, and finishing dustings without affecting the texture of what it seasons.
Sumac on roasted chicken or lamb acts as a brightness agent — it cuts through fat and richness the way lemon does but with additional fruity complexity. On fattoush it is both seasoning and defining flavour. Its colour is part of its appeal — the deep red dusting over white labneh or pale hummus is intentional contrast.
- Use as a finisher as well as a marinade component — heat diminishes its fruity brightness; added at the end it retains full character - Its astringency is part of its function — sumac slightly dries the palate, which amplifies the perception of other flavours - Store away from light and heat — the colour fades quickly and with it the flavour - In fat-based dressings it disperses evenly; in water-based dressings it sinks — whisk before using
OTTOLENGHI JERUSALEM — Technique Entries OT-01 through OT-25