Sumac Is A Dried, Ground Berry That Has A Sour, Tart And Salty Taste. It Is Used A Seasoning On Rice, Marinades And Rubs For Meat And Poultry In Persian Cuisine. The Fruits Of The Sumac Plant Are Ground Into A Deep Red Or Purple Powder And Are Used As A Spice In Middle Eastern Cuisine To Add A Lemony Taste To Salads Or Meat. In Arabic Cuisine, It Is Used As A Garnish On Meze Dishes And Added To Salads. In Persian And Kurdish Cuisine, Sumac Is Added To White Rice Or Kabob. In Turkish Cuisine, It Is Added To Salad- Servings Of Kabob And Lahmacun.
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