Tangy, floral and earthy are three words often used to describe sumac. The vibrant, blood-hued spice is one of the primary ingredients in za’atar but is also a standout flavoring agent when used on ...

This vibrant crimson powder adds a tart, earthy flavor to sweet and savory dishes. Here’s everything you need to know when choosing and using it. The word sumac is derived from the Arabic word summaq, ...

This recipe is adapted from the Moro cookbook and I love it for its simplicity and clever use of ingredients. It is great to have uses for barley as it often lies in our cupboards, opened, waiting for ...

Sumac is a great spice for lamb, its piquant lemony flavour suiting the meat beautifully. Sumac is sold as a dark red powder and used both in cooking and as a dye. It is fairly bold in its lemony ...

Chef Elias Samaan has spent over a decade refining the art of Lebanese cuisine. As the driving force behind Jumeirah Al Qasr’s Al Nafoorah, he is known for while embracing modern techniques that ...

Nicole Zempel shows viewers staghorn sumac, a plant that is eye-catching in the fall. Nicole Zempel shows viewers how to harvest sumac berries in late summer and into fall by clipping the cone tops.

Za’atar is one of those magical ingredients that can instantly elevate a dish with its bold, aromatic flavors. This Middle Eastern spice blend has been cherished for centuries, not only for its unique ...

Trying new recipes and exploring unfamiliar cuisines can be intimidating, exciting, rewarding and – at first glance – expensive. If an Ottolenghi recipe has an ingredient list that extends to a whole ...