Ingredient Spotlight: Sumac

… and a recipe for Sumac & Strawberry Tiramisu-ish

“Almost all houses in the Lebanon would keep a stock of sumac. I have used it myself, ever since I discovered it some years ago, for it has a rounded fruity sourness … without the distinctiveness of vinegar or the brutality of tamarind or lemon” 

Tom Stobart, Herbs, Spices and Flavourings 

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Today I want to talk about Sumac. And I will just put it out there: while Sumac is probably most familiar to many of us from Middle Eastern cooking (for example, the reddish pink specks garnishing crunchy, herby and zingy Lebanese Fattoush sal…