Sumac is a dark red, coarsely ground spice made from dried sumac berries, and it brings a bright, lemony sourness without the liquid of lemon juice. This Bodrum pouch holds 100 g and is labelled 100% natural with no artificial colours or additives; the tear-and-reseal top helps keep the aroma in.
In Turkey sumac is sprinkled over sliced raw onions with parsley to serve beside kebabs and grilled meat, and it is a regular in gavurdağı and shepherd's salads, lahmacun and pide, and over yoghurt dips, rice and grilled fish or chicken. It is also a key ingredient when you mix your own za'atar. Add it at the end of cooking or at the table, because long heat dulls its tang, and start with a small pinch before building up to taste.
Seal the pouch after each use and store it in a cool, dry cupboard away from sunlight so the colour and aroma stay vivid.