Sumac (The Soul of Palestinian Flavour)

What it is Sumac is a deep red, slightly tangy spice made from dried berries. It’s a cornerstone of Palestinian cooking—simple, bold, and unmistakable. What it tastes like Bright and lemony (but smoother than lemon) Slightly earthy Not spicy at all 👉 It wakes up a dish without overpowering it. Where it shines Musakhan → this is where sumac dominates (onions + olive oil + chicken) Salads → especially fattoush Grilled meat → sprinkle at the end Rice dishes → adds a subtle lift How to use it properly Add it toward the end of cooking or as a finish Mix it with olive oil for marinades Sprinkle generously—it’s not a “tiny pinch” spice Pro tip (this is key) 👉 Don’t cook sumac too long If you overcook it, it loses that fresh tangy punch Why it matters Sumac represents the essence of Palestinian cuisine: simple ingredients, handled the right way, creating unforgettable flavour