Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A small, sour, dark-red berry of the Rhus coriaria species, a member of the cashew family which grows wild all over Anatolia. The berries can be soaked in water, then pressed to squeeze out the juice, or roughly ground. The juice or ground berries are added to some fish, meat and vegetable dishes to give them a slightly tart flavour. Ground sumak is added to salads and grilled meats, and can be found in Middle Eastern stores.