Sumac

Grilled steak, fresh corn, juicy tomatoes, and crunchy pita chips come together for a summer-flavor party in your mouth.

This cold, creamy, scoopable dessert features a ribbon of sumac-spiced mango and finely chopped dark chocolate.

Whether you don't eat corn or just want a change from your usual popcorn routine, these toasty, seasoned rice cakes make for the ultimate snack.

This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

Making tart, tangy ingredients the star is one of the simplest (and most delicious) ways to brighten up your cooking.

A Palestinian staple of slow-cooked chicken smothered in sweet, silky onions and bright, lemony sumac, served on top of flatbread for sopping up all the flavors. 

Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.

These versions wouldn't know those old fruit salads if it passed them on the street.

Perhaps not strictly authentic, but delicious!

You might see some flecks of sumac even after you’ve strained the syrup. Leave it. It will only make this refreshing soda more attractive.

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.

Sumac is the best seasoning you're not using. It's lemony, astringent, and tangy—and we love adding it to these 17 recipes.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker—and will taste better, too.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

We developed this thick, garlicky yogurt sauce sprinkled with tart sumac to pair with eggplants that had been roasted directly on a bed of hot coals. They get so smoky and silky, that this cold, creamy sauce paired perfectly—especially when served with grilled naan. That said, you can use it on just about anything. Feel free to experiment with other seasonings besides sumac, like lemon zest, za'atar, or crushed red pepper flakes.