SC - Sumac?

[Bonita Plunk]

I have tried the Middle-Eastern Sumac & Loved it! I used it in the 
making of cheese, as well as a dipping spice for oiled pita, or pickled 
stuffs. 

The flavor is delicate, & abit salty...but very good.

HL Bonnie
Namron, Anst.


>Greetings, the list!
>
>Could someone please tell me what sumac or sumach is?  My dictionary is
>unhelpful and none of my cookbooks mention it.  We made Maqluba,  the 
lamb
>patties from Cariadoc's Miscellany for our event this weekend, and had 
to
>leave out the sumac in sheer ignorance.  The recipe requires you to 
boil the
>sumac and then cook the lamb in the sumac water - what would this do?  
Is it
>a thickening or binding agent, or is it just for flavour? (Groovy 
recipe,
>even without the sumac...)
>
>yours in culinary curiosity,
>Melisant
>
>Melisant de Huguenin  *  Jessica Tiffin * melisant at iafrica.com
>Seneschal, Shire of Adamastor, Drachenwald (Cape Town, South Africa)
>Sable, three owls, wings elevated, argent, each maintaining a willow 
slip vert.
>
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