Oh my golly! A whole article in the New York Times about my beloved sumac, with fine ideas and recipes within. I'm particularly intrigued by the recipe for sumac and onion relish, which I bet would be just wonderful tucked in a pita with chickpeas.
In case you're wondering, the lovely thing to do with that zaatar, once you've made or purchased some, is to mix it with a little olive oil and spread it over pita bread. Toast it in your oven or toaster oven at about 350° F for 10 minutes. Cut into wedges and consume with many exclamations of tastiness.
Other sumac-related treats: mashed potatoes with zaatar and Mediterranean arranged salad.
In case you're wondering, the lovely thing to do with that zaatar, once you've made or purchased some, is to mix it with a little olive oil and spread it over pita bread. Toast it in your oven or toaster oven at about 350° F for 10 minutes. Cut into wedges and consume with many exclamations of tastiness.
Other sumac-related treats: mashed potatoes with zaatar and Mediterranean arranged salad.
