Sumac

Sumac is the fruit of a wild Mediterranean bush found primarily in southern Italy, parts of the Middle East, and Iran. When dried and crushed, sumac becomes a deep purple-red powder. It gives a "zing" when sprinkled over salads or added to salad dressings. In Arab cooking, it is used as a souring agent (like lemon, vinegar, or tamarind). The dried seeds and berries can be mashed in hot water to release their juice and rubbed onto fish and chicken before cooking. Sumac is a key ingredient of zahter, a blend of spices used throughout the Middle East.

Spinach Pies with Sumac
(Fatayer Sahbanekh)

Dough:

7 cups flour
2/3 cup olive oil
warm water
1 tablespoon salt
1 tablespoon yeast

Work the oil into the flour and salt. Dissolve yeast in warm water and add to the flour mixture. Knead to the consistency of bread dough.

Filling:

2 kilos spinach, coarsely chopped
2 large onions, finely chopped
1 heaping teaspoon of cumin
1/2 cup ground sumac
olive oil
lemon juice to taste
salt to taste

Wash and drain spinach. Sprinkle with salt and rub between hands. Squeeze out excess liquid. Salt onions. Mix onions, spices, and lemon juice with the spinach. Set aside.

Preparation: Break dough into egg-sized balls. Smooth each dough ball into a circle on a lightly oiled surface. Place one tablespoon of the filling in the center of each dough circle and then close into triangle shapes. Place on an oiled pan and cook in a preheated oven at 400 degrees Fahrenheit for about 20 minutes. When ready, the spinach pies should be golden brown. (Recipe adapted from Satain Wa Hana Cookbook by the American Women of Amman).