11 Amazing Recipes That Shine with Tangy Sumac Flavor

Sumac brings a bright, lemony tang to Middle Eastern dishes that’s absolutely irresistible. This ruby-red spice transforms ordinary ingredients into extraordinary meals.

These eleven recipes showcase sumac’s versatility, from simple spice blends to hearty main dishes that’ll become your new favorites.

01. Homemade Middle Eastern Za’atar Blend

This aromatic spice mix combines toasted sesame seeds with tangy sumac. Making za’atar at home ensures the freshest flavors for all your Mediterranean cooking adventures.

Ingredients: ¼ cup sesame seeds, 2 tablespoons dried thyme leaves, 2 tablespoons ground sumac, 1 teaspoon coarse sea salt.

How To Make Homemade Middle Eastern Za’atar Blend

1. Toast sesame seeds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until they turn golden brown and smell nutty. This step brings out their rich flavor and prevents the za’atar from tasting flat.

2. Let toasted sesame seeds cool completely on a plate for about 10 minutes. Meanwhile, crush dried thyme leaves between your fingers to break them into smaller pieces, releasing their aromatic oils.

3. Combine cooled sesame seeds, crushed thyme, ground sumac, and sea salt in a small bowl. Mix thoroughly until everything is evenly distributed and the mixture has a beautiful reddish color from the sumac.

4. Store your homemade za’atar in an airtight container for up to 6 months. Use it to season roasted vegetables, sprinkle on flatbread with olive oil, or add to salad dressings for an authentic Middle Eastern flavor boost.

02. Refreshing Iraqi Sumac Salad

This vibrant Middle Eastern salad features crisp vegetables dressed with tangy sumac and lemon. It’s incredibly refreshing and perfect for hot summer days when you crave something light.

Ingredients: 4 large tomatoes, 1 English cucumber, 1 small red onion, ¼ cup fresh parsley, 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons ground sumac, salt and pepper to taste.

How To Make Refreshing Iraqi Sumac Salad

1. Dice tomatoes into bite-sized pieces and place them in a large serving bowl. Cut cucumber into similar-sized pieces, leaving the skin on for extra crunch and color contrast.

2. Slice red onion very thinly to avoid overpowering the other flavors. If you find raw onion too sharp, soak the slices in cold water for 10 minutes, then drain and pat dry.

3. Roughly chop fresh parsley, including some of the tender stems for added texture. Add parsley, cucumber, and onion to the bowl with tomatoes.

4. Whisk together olive oil, lemon juice, and ground sumac in a small bowl until well combined. The mixture should have a beautiful reddish color from the sumac.

5. Pour dressing over vegetables and toss gently. Season with salt and pepper to taste. Let the salad sit for 15 minutes before serving to allow flavors to meld together perfectly.

03. Spiced Za’atar Pickled Cucumbers

These tangy pickles get their unique flavor from za’atar and sumac. They develop incredible depth over time and make the perfect accompaniment to any Middle Eastern meal.

Ingredients: 2 pounds small cucumbers, ¼ cup coarse sea salt, 2 cups water, ¼ cup white vinegar, 3 tablespoons za’atar, 1 tablespoon ground sumac, 1 teaspoon harissa paste, 4 garlic cloves.

How To Make Spiced Za’atar Pickled Cucumbers

1. Wash cucumbers thoroughly and trim off both ends. Cut larger cucumbers in half lengthwise, but leave small ones whole for the best texture and appearance.

2. Dissolve sea salt in water to create a brine. Add white vinegar, za’atar, ground sumac, and harissa paste, whisking until the mixture is well combined and fragrant.

3. Smash garlic cloves with the flat side of a knife to release their oils, then peel and add them to the brine. This technique infuses more garlic flavor than simply slicing.

4. Pack cucumbers tightly into clean glass jars, leaving about an inch of headspace at the top. Pour the spiced brine over cucumbers, ensuring they’re completely submerged.

5. Cover jars and let them sit at room temperature for 2 days, then refrigerate. The pickles will be ready to eat after 10 days and will continue improving with age for several weeks.

04. Aromatic Baharat Spiced Chicken and Rice

This one-pot wonder features tender chicken and fluffy basmati rice infused with complex baharat spices. The sumac adds a bright, citrusy note that balances the warm spices beautifully.

Ingredients: 3 pounds chicken thighs, 2 cups basmati rice, 1 large onion, 3 tablespoons baharat spice blend, 2 tablespoons ground sumac, 1 tablespoon dried lime powder, 3 cups chicken broth, ¼ cup olive oil, salt to taste.

How To Make Aromatic Baharat Spiced Chicken and Rice

1. Pat chicken thighs completely dry with paper towels, then season generously with salt, baharat spice blend, and ground sumac. Let them marinate for at least 30 minutes to absorb all those wonderful flavors.

2. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Brown chicken thighs skin-side down first for 5-6 minutes until the skin is golden and crispy, then flip and brown the other side.

3. Remove chicken to a plate and add diced onion to the same pot. Cook for 5 minutes until softened, scraping up any browned bits from the bottom for extra flavor.

4. Add rice to the pot and stir for 2 minutes until lightly toasted. Pour in chicken broth and add dried lime powder, bringing the mixture to a rolling boil.

5. Nestle browned chicken thighs back into the rice, cover tightly, and reduce heat to low. Simmer for 25 minutes until rice is tender and chicken reaches 165°F internal temperature.

6. Let the dish rest off heat for 10 minutes before serving. This allows the rice to finish cooking and absorb any remaining liquid perfectly.

05. Mediterranean Garden Vegetable Salad

Fresh summer vegetables shine in this colorful Mediterranean salad dressed with sumac and herbs. It’s the perfect side dish that gets better as it sits and flavors meld.

Ingredients: 3 large tomatoes, 2 bell peppers, 1 cucumber, ½ red onion, ¼ cup fresh mint, ¼ cup fresh parsley, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 2 teaspoons ground sumac.

How To Make Mediterranean Garden Vegetable Salad

1. Cut tomatoes into wedges and bell peppers into strips, removing all seeds and white membranes. Slice cucumber into half-moons and red onion into thin crescents for the best texture combination.

2. Roughly chop fresh mint and parsley, keeping them separate since mint bruises more easily. The herbs should be chopped just before serving to maintain their bright color and fresh flavor.

3. Whisk together olive oil, lemon juice, red wine vinegar, and ground sumac in a large serving bowl. The dressing should have a lovely pink color from the sumac.

4. Add all prepared vegetables to the bowl with dressing and toss gently but thoroughly. Let the salad sit for 20 minutes to allow the vegetables to release their juices and create more dressing.

5. Add fresh herbs just before serving and toss one final time. Taste and adjust seasoning with salt, pepper, or more sumac as needed for the perfect balance.

06. Grilled Mediterranean Chicken Skewers

These tender chicken kabobs marinated in yogurt and sumac are absolutely divine. The tangy marinade keeps the meat incredibly juicy while infusing it with authentic Middle Eastern flavors.

Ingredients: 2 pounds boneless chicken thighs, 1 cup Greek yogurt, 3 tablespoons olive oil, 2 tablespoons ground sumac, 1 tablespoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon paprika, salt and pepper to taste.

How To Make Grilled Mediterranean Chicken Skewers

1. Cut chicken thighs into 2-inch pieces, removing any excess fat but leaving some for flavor and moisture. Uniform pieces ensure even cooking on the grill.

2. Whisk together Greek yogurt, olive oil, ground sumac, garlic powder, cumin, and paprika in a large bowl. The yogurt tenderizes the meat while the sumac adds that signature tangy flavor.

3. Add chicken pieces to the marinade and mix thoroughly until every piece is well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.

4. Thread marinated chicken onto metal skewers, leaving small gaps between pieces for even cooking. Preheat your grill to medium-high heat and oil the grates well.

5. Grill skewers for 12-15 minutes, turning every 3-4 minutes until chicken is golden brown and reaches 165°F internal temperature. Let rest for 5 minutes before serving with rice or flatbread.

07. Classic Lebanese Bread Salad

This traditional fattoush combines crispy toasted pita with fresh vegetables and herbs. The sumac dressing ties everything together with its distinctive tart flavor that’s absolutely addictive.

Ingredients: 3 pita breads, 2 tomatoes, 1 cucumber, 4 radishes, ½ cup fresh parsley, ¼ cup fresh mint, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon ground sumac, salt to taste.

How To Make Classic Lebanese Bread Salad

1. Toast pita breads in a 400°F oven for 8-10 minutes until golden brown and completely crispy. Let them cool, then break into bite-sized pieces with your hands for the most authentic texture.

2. Dice tomatoes and cucumber into small, uniform pieces. Slice radishes thinly for a peppery crunch that contrasts beautifully with the other vegetables.

3. Roughly chop parsley and mint, including some tender stems for extra flavor. Fresh herbs are crucial for authentic fattoush, so don’t skip or substitute them.

4. Whisk olive oil, lemon juice, and ground sumac together in a large serving bowl. The sumac gives the dressing its characteristic pink color and tangy taste.

5. Add vegetables and herbs to the dressing first, tossing to coat. Add crispy pita pieces just before serving so they maintain some crunch while absorbing the delicious dressing flavors.

08. Southern-Style Za’atar Fried Chicken

This fusion dish combines crispy Southern fried chicken with Middle Eastern za’atar spices. The sumac in the coating adds an unexpected tangy twist that’s absolutely delicious.

Ingredients: 3 pounds chicken pieces, 2 cups all-purpose flour, ¼ cup za’atar seasoning, 2 tablespoons ground sumac, 2 teaspoons salt, 1 teaspoon black pepper, 2 cups buttermilk, vegetable oil for frying.

How To Make Southern-Style Za’atar Fried Chicken

1. Soak chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator. This tenderizes the meat and helps the seasoned flour coating stick better during frying.

2. Combine flour, za’atar seasoning, ground sumac, salt, and black pepper in a large shallow dish. Mix thoroughly so the spices are evenly distributed throughout the flour.

3. Heat 3 inches of vegetable oil to 350°F in a heavy pot or deep fryer. Maintain this temperature throughout cooking for the crispiest results.

4. Remove chicken from buttermilk and dredge each piece thoroughly in the seasoned flour mixture, pressing gently to ensure the coating adheres well to all surfaces.

5. Fry chicken pieces in batches for 12-15 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F. The za’atar creates an incredibly fragrant and flavorful crust.

6. Drain on paper towels for 5 minutes before serving. The combination of crispy coating and tangy sumac flavor will have everyone asking for your secret ingredient.

09. Spiced Ground Meat Kabobs

These flavorful kofta-style kabobs feature ground beef seasoned with warm spices and tangy sumac. They’re perfect for grilling and much easier to make than traditional chunk-meat kabobs.

Ingredients: 1 pound ground beef, 1 small onion, 3 garlic cloves, 2 teaspoons ground sumac, 1 teaspoon Aleppo pepper flakes, ½ teaspoon cinnamon, ½ teaspoon cumin, ¼ cup fresh parsley, salt and pepper to taste.

How To Make Spiced Ground Meat Kabobs

1. Grate onion on the large holes of a box grater and squeeze out excess liquid using your hands or a clean kitchen towel. This prevents the kabobs from becoming too wet and falling apart.

2. Mince garlic very finely and chop parsley until it’s almost paste-like. These aromatics need to be well-distributed throughout the meat for the best flavor in every bite.

3. Combine ground beef, grated onion, minced garlic, chopped parsley, ground sumac, Aleppo pepper, cinnamon, and cumin in a large bowl. Mix gently but thoroughly with your hands until just combined.

4. Wet your hands and form the mixture into 6-8 sausage-shaped portions around metal skewers, pressing firmly so they hold together during grilling. Refrigerate for 30 minutes to help them set.

5. Grill over medium-high heat for 10-12 minutes, turning carefully every 3-4 minutes until browned all over and cooked through. The sumac adds a beautiful tangy note that balances the rich meat perfectly.

10. Persian Ground Lamb and Beef Kabobs

These traditional Persian kabobs combine ground lamb and beef with aromatic spices including sumac. The result is incredibly flavorful and juicy kabobs that are perfect for any barbecue.

Ingredients: 1 pound ground lamb, 1 pound ground beef, 1 large onion, 2 teaspoons turmeric, 2 teaspoons ground sumac, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons olive oil.

How To Make Persian Ground Lamb and Beef Kabobs

1. Grate onion finely and let it drain in a strainer for 15 minutes to remove excess moisture. Press gently with paper towels to extract even more liquid, which prevents soggy kabobs.

2. Combine ground lamb and ground beef in a large mixing bowl. The combination of these meats creates the perfect balance of flavor and fat content for juicy kabobs.

3. Add drained grated onion, turmeric, ground sumac, salt, and black pepper to the meat mixture. Mix everything together with your hands until just combined, being careful not to overwork the meat.

4. Cover the mixture and refrigerate for at least 1 hour to allow the flavors to meld. This resting time is crucial for developing the authentic Persian taste profile.

5. Form the mixture into long, sausage-like shapes around flat metal skewers, pressing firmly but gently. Brush with olive oil to prevent sticking on the grill.

6. Grill over medium-high heat for 12-15 minutes, turning every 3-4 minutes until evenly browned and cooked through. The sumac provides a subtle tartness that makes these kabobs absolutely irresistible.

11. Turkish-Style Fish Stew with Sumac

This aromatic fish stew features white fish simmered with sumac, artichokes, and tomatoes. The sumac adds a bright, tangy note that perfectly complements the delicate fish and vegetables.

Ingredients: 2 pounds white fish fillets, 1 can artichoke hearts, 1 can diced tomatoes, ½ cup white wine, 2 tablespoons capers, 2 tablespoons ground sumac, 1 teaspoon cumin, 1 teaspoon ground ginger, ½ teaspoon red pepper flakes, 3 tablespoons olive oil.

How To Make Turkish-Style Fish Stew with Sumac

1. Cut fish fillets into 2-inch chunks, removing any bones you find. Pat pieces completely dry with paper towels and season with salt, pepper, and half of the ground sumac.

2. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add seasoned fish pieces and sear for 2-3 minutes per side until lightly golden, then remove to a plate.

3. Add remaining sumac, cumin, ground ginger, and red pepper flakes to the same pot. Cook for 30 seconds until fragrant, stirring constantly to prevent burning the spices.

4. Pour in white wine and diced tomatoes with their juice, scraping up any browned bits from the bottom. Add drained artichoke hearts and capers, bringing the mixture to a gentle simmer.

5. Return seared fish to the pot and simmer gently for 8-10 minutes until fish flakes easily with a fork. Be careful not to overcook, as the fish will continue cooking in the hot stew.

6. Taste and adjust seasoning with more sumac, salt, or red pepper flakes as needed. Serve over couscous or rice to soak up all the delicious, aromatic broth.

Final Thoughts

These sumac-infused recipes showcase how one simple spice can transform your cooking with its bright, tangy flavor. From simple spice blends to complex stews, sumac adds that special something.

Start experimenting with these dishes and discover why Middle Eastern cooks have treasured sumac for centuries in their kitchens.