Somaq is a tangy, lemony spice often used in Mediterranean and Middle Eastern cooking in Arabia, Turkey and the Levant, and especially in Lebanese cuisine. In these areas it is a major souring agent, used where other regions would employ lemon, tamarind or vinegar. It may be Used:
It is rubbed on to kebabs with fish or chicken before grilling. A mixture of yoghurt and sumac is often served with kebabs and a sprinkle to season a salad.
Try using it in salads instead of lemon juice or to season grilled meat and fish.
It’s also delicious sprinkled over hummus.