If you regularly cook Yotam Ottolenghi‘s recipes, the chances are you’ve already got a jar of sumac in your spice rack. This claret-toned spice is the product of drying and grinding the berries of the sumac tree. Its unique citrusy flavour plays a leading role in many of Ottolenghi’s recipes, adding a sharp kick to any dish it’s added to, from hearty savoury dishes to fresh salads and even desserts.
Keen to try it for yourself? We’ve put together eight of our favourite Ottolenghi recipes that make use of sumac in exciting ways. Read on to find out more.
Yotam Ottolenghi’s Pink Grapefruit and Sumac Salad
In this salad, the sharpness of the grapefruit is perfectly balanced with fresh basil and a fragrant dressing, packed full of sumac, lemon juice, and olive oil.
Yotam Ottolenghi’s Fried Butterbeans with Feta, Sorrel and Sumac
Lightly fried, golden brown butter beans make up the bulk of this gorgeous springtime dish, topped with feta, sorrel and sumac.
Fennel and Feta with Pomegranate Seeds and Sumac
This salad is perfect as a standalone dish or works beautifully as a side for grilled fish. The pomegranate seeds add a pop of sweetness to offset the saltiness of the feta. Sprinkle over with sumac to serve.
The Ottolenghi Test Kitchen’s Za’atar Salmon and Tahini
Salmon fillets are coated in a za’atar and sumac crust and served with a nutty tahini sauce in this quick and easy one-pan dish.
Open Kibbeh
This Ottolenghi twist on a classic kibbeh is packed with lamb, bulgur wheat and plenty of fragrant spices, and finished with a creamy tahini sauce.
Baby Spinach Salad with Dates and Almonds
In this salad, toasted pita bread pieces used as crunchy croutons add a fantastic texture to this fresh dish.
Ottolenghi’s Sumac-roasted Strawberries with Yoghurt Cream
Sumac is not just for savoury dishes. This inspired dessert pairs roasted strawberries dusted with sumac, lemon juice and mint with a creamy lemon yoghurt.
Strawberry and Rose Mess
Strawberries and sumac once again prove to be a perfect pairing in this simple dessert of strawberries, sorbet, meringue, and sumac syrup. Top with fresh rose petals.
