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Classic Turkish Cooking

By Ghillie Basan

Published 1995

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A deep-red, slightly sour spice, sumak comes in berry form or ground. The berries, which grow wild all over Anatolia, can be soaked in water, then pressed to squeeze out the juice which is used as a marinade for fish and chicken. Ground sumak is sprinkled on salads, grilled meats, fish, soups and rice dishes to give them a tangy lift. An aromatic mixture of ground sumak, dried thyme and roasted sesame seeds is also used with grilled meat or quick-fried meat dishes.