This is my go-to for Middle Eastern Turkish recipes.
There's a brilliant book titled Persiana you might like to buy.
Anything from Yotam Ottolenghi's website (or books) is good. He writes frequently in the Graun and the Indie.
Sumac is a versatile spice of the coarsely ground dark red berries of the sumac bush native to the ME. It has a tangy lemony flavor and a slightly smoky aftertaste, but it's not sour like lemon juice.
It is used straight from the pack as a topping on cooked dishes like grilled veg (esp aubergine), kebabs or BBQ meat and fish. It can also be sprinkled on dips like yoghurt&cucumber, hummus and it's the main spice used in a fattoush salad.
Fattoush
Serves 6.
2 loaves pita bread
Olive oil
½ tsp sumac
1 heart of Romaine lettuce, chopped
1 English cucumber, chopped
5 Roma tomatoes, chopped
5 red onions, chopped
5 radishes, stems removed, thinly sliced
1 cup chopped fresh parsley and or coriander leaves, stems removed
vinaigrette
Juice of one fresh lemon (or lime)
â…“ cup good olive oil
Salt and pepper
1 tsp ground sumac
½ tsp ground cinnamon
scant ¼ tsp ground allspice
Toast the pita bread until it is crisp but not too brown. Heat 3 tbsp of olive oil in a large pan. Break the pita bread into pieces, and place in the heated oil. Fry briefly until browned, tossing frequently. Add salt, pepper and ½ tsp of sumac. Remove the pita chips from the heat and place on paper towels to drain.
In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
To make the vinaigrette, whisk together the lemon juice, olive oil and spices in a small bowl or shake in a jar with the lid on.
Dress the salad with the vinaigrette and toss lightly. Finally, add the pita chips and toss one more time so they begin to take up the juices and serve.
I sometimes add some grilled halloumi cheese and olives. You don't have to fry the pita either if you want a healthier recipe.