5 Best Rated
Dishes with Sumac

Ka'ak is Lebanese street bread that is usually consumed as a snack, characterized by its circular appearance with a hollow part near its outer edge. The bread is traditionally sprinkled with sesame seeds on top. It is typically sold from tiny chariots, where numerous stacked ka'aks dangle from the rails. The bread can be filled with zaatar or picon cheese, but some stores that specialize in ka'ak fill it with many different ingredients. Its texture is chewy, while the flavors are intense and aromatic due to the usage of sesame, sumac, and thyme. It is recommended to pair ka'ak with yogurt or more cheese.Expand

A specialty of Pashtun cuisine, chopan kabob is made with lamb meat roasted over a traditional Afghan charcoal brazier called mankal. It was named after sheep herders (chopan is a Pashto word for shepherd) who used to rub chunks of lamb with plenty of salt, skewer them on twigs or small branches, and roast the meat over a fire while watching their flocks. Today, chopan kabob can be found in numerous kebab street stalls called dukan-e-kebabi. It is often made with jijeq - pieces of fat from the sheep's tail which are added to lamb skewers for extra flavor, while the meat is sometimes pre-marinated. The delicious Afghan lamb skewers are seasoned with sumac or gard-e-ghooreh (sour grape powder), and commonly served with naan bread.Expand

Arnavut ciğeri (lit. Albanian-style liver) is a Turkish dish that is extremely easy to prepare. It consists of fried lamb liver and onions. The dish is typically seasoned with sumac, paprika, and black pepper. It is believed that arnavut ciğeri was invented during the time when the Ottomans ruled Albania, hence the name. Fried liver and onions are traditionally served as a meze dish. In restaurants and taverns, it is usually served with oven-baked potato cubes on the side.Expand

Sumaghiyyeh is a traditional dish originating from Gaza City. It's made with a combination of sumac-infused water, tahini, and flour. The ingredients are mixed together, and the mixture is then added to cooked meat (usually beef), herbs, sliced chard, garbanzo beans, and spices. It's fried in olive oil, poured into bowls to chill, then served with pita bread for scooping. Sumaghiyyeh is traditionally prepared on holidays and special occasions such as weddings, funerals, and Eid.Expand

Mahshi lift is a traditional dish originating from Hebron. The dish consists of stuffed turnips with sumac, and the list of ingredients includes beef, turnips, rice, sumac, tamarind paste, and spices such as black pepper, cardamom, cinnamon, and cloves. The rice is soaked in hot water, mixed with beef, and seasoned with spices. The turnips are peeled, cored, fried until golden, stuffed with the rice and meat mixture, then simmered in a combination of sumac, tamarind paste, and turnip pulp. It's recommended to serve the stuffed turnips with yogurt and lemon or lime slices on the side.Expand