In this post I will talk about a traditional recipe and a bunch of ideas to use the leftover Sumac spice in your cupboard that has been there for ages.
Sumac is a spice that is grown in the Mediterranean basin; it has a lemony earthy flavor to it, so it is perfect to add to a lot of dishs.
My favorite way to eat Sumac is in Mosakhan so here is my perfect easy recipe for this timeless dish!
Oh my! Oh my! this is a dish that is delicious eaten hot, or warm and it tastes 10 times better the second day out of the fridge! it is no fancy dish honestly, you have to get down and dirty with it that’s the only way to do it.
This dish doesn’t contain lots of ingredients but you need to use the best quality because although it is fairly easy and fool proof to prepare if you use ingredients that are not of premium quality it will not turn out as it should.
For Mosakhan you will need:
- Bone in chicken 6 pieces
- 12 large onions or more (the more the merrier)
- Gradma’s bharat
- 2 bay leaves
- 3 cardamom pods
- 2 cups of olive oil
- Toasted pine nuts
- Taboun bread (Arabic flat bread)
Season the chicken with BHARAT, salt and a little bit of sumac, heat 2 tbs of olive oil in a cooking pot then add onions (2), cardamom and bay leaves after 2-3 minutes add the chicken and salt to taste.
In a separate pan add the chop onions (10 onions) to the heated olive oil and cook on medium heat, season with sumac (around 3 full tbs) and let it sweat, the onions will soften and cook in the sumac and the olive oil, don’t brown your onions you want them to become sweet soft and juicy.
That’s all the cooking you will do! Once your chicken is done and your onions soft and cooked in the olive oil and sumac mixture you need to assemble the dish.
Place the taboun bread on a huge sheet spread the onions mixture leaving the edges uncovered Arrange the chicken pieces on top of the bread and onion mixture and put it in the oven under the broiler so the bread would soak up the onion and sumac goodness and the edges of the bread will crisp up a bit.
Garnish with toasted pine nuts, Serve with Greek yogurt and dig in!
You can also use sumac with
- Za’atar mixture
- As a seasoning for Fattoush or other types of salads
- Garnish for hummus
There are a lot of other dishes you can add Sumac to, and i will make separate recipes and posts for, i cant reveal all of my cards at once now, can i?