Gama Sumac – 100 g

Long before lemons were common in the region, cooks across Anatolia and the Middle East used sumac to give their food a bright, tangy lift. This 100g pack from Gama gives you a deep crimson spice with a fruity, lemony sourness that wakes up everything from grilled meats to simple salads.

What Is It?

The spice comes from the dried berries of a wild shrub that grows across the Mediterranean and Middle East. The clusters of small red berries are harvested in late summer, dried in the sun and then coarsely crushed. This ground sumac keeps the natural colour and tart flavour of the fruit, often with a little salt added to help preserve it and round out the taste.

It tastes like a gentle squeeze of lemon, but with more depth: slightly fruity, faintly astringent and pleasantly earthy, with none of the sharp acidity of vinegar or citrus juice. That makes it ideal for adding brightness to a dish without making it wet.

A Kebab House Essential

Walk into any kebab house in Turkey and you will find a small bowl of this red powder on the table, right next to the salt and chilli flakes. Among Turkish spices, it is one of the most widely used, especially in the south and east of the country. It plays a central role in dishes from Adana, Urfa and Gaziantep, and it is essential in many Levantine recipes too, including the famous za'atar blend and fattoush salad.

How to Use It

The Classic Kebab Side

If you only try one recipe, make this. A Turkish onion salad is served alongside almost every kebab. Thinly slice a red onion, sprinkle with salt and rub gently to soften. Add a generous spoonful of the spice, a handful of chopped parsley and a squeeze of lemon, then toss well. The onion turns pink and mellow, and the salad becomes the perfect fresh, tangy partner to grilled meat.

More Ideas

• Sprinkle over lahmacun and roll it up with parsley and lemon.
• Rub into chicken, lamb or fish before grilling.
• Dust over hummus, labneh or a plate of fried eggs.
• Toss with roasted vegetables, potatoes or chickpeas.
• Mix into salad dressings with olive oil and pomegranate molasses.
• Combine with thyme, sesame seeds and salt for a homemade za'atar.

Tips for Cooking

The spice is best added at the end of cooking or sprinkled over finished dishes, as long cooking can dull its fresh, sour notes. A little goes a long way, so start with a pinch and add more to taste. Its vivid red colour also makes it a lovely finishing touch for presentation.

Storage

Keep in a cool, dry place away from direct sunlight, sealed tightly to preserve its colour and aroma. Use within the best before date for the brightest flavour. Please check the pack for full ingredient and allergen information.

Order Sumac Online

Robin Food delivers Turkish spices and pantry staples across the UK, with same-day delivery in many parts of London. Use your sumac with our lahmacun, sweet red pepper flakes and labneh cheese.