Sumac - Ground 60g

Use to garnish dips like hummus or baba ghanoush, or minted labna (drained, naturally thickened plain yoghurt).

Make a Fattoush salad by combining diced tomato, cucumber, radish, spring onions, torn mint and parsley and top with shards of toasted pita bread. Make a dressing with sumac, lemon juice/zest, EV olive oil, salt, pepper and toss through the salad.

Pan fry portions of seasoned Salmon (skin side down) in olive oil. Turn and when cooked, remove to plates. Serve with a mix of labna (spiced with sumac, cumin, and dill) and top with fresh pomegranate seeds, EV olive oil, and dust with sumac. 

Red Salad – combine toasted cumin seeds with sliced Spanish onion, raw beetroot julienne, torn radicchio, sliced radishes, cherry tomatoes, sumac, EV olive oil, and balsamic vinegar

Lamb Shish Kebabs - Serves 4 - marinate 1kg diced lamb shoulder in a mixture of 200 gm Greek yoghurt, 1 tbsp cumin, 1 tbsp sumac, 1 clove garlic (crushed), for 30 minutes. Thread onto pre-soaked, wooden skewers. Barbecue, serve with fresh lemon and a salad of shredded carrots, chick peas, soaked currants, smoked paprika, toasted cumin seeds, lemon juice, olive oil, fresh parsley and mint.