SUMAC is the ground tart berry of Rhus shrubs, many of which, like our Western Lemonade Berry, Rhus integrifolia, have tart berries. But beware!
The genus Rhus also includes Poison Ivy, Poison Oak, and Poison Sumac
--so be certain you can tell Poison Sumac from any other if you go a
berrying! (It is an agressive plant, to me a beautiful roadside plant
which turns a unique flaming cerise in fall, an accursed plague to those
who are sensitive to urushiol.)
Sumac is used with zatore to sprinkle on breads (see Zatore file), but
it is especially used on broiled meats, almost always sprinkled over the
meat after cooking. {Meat to be broiled is marinated overnight in onion
juice or grated onion with or without spices (saffron, oregano, basil) or
acid (vinegar, pomegranate juice, lemon juice --or I like lemon and
orange juice with some vinegar and a bit of the rind).} "Meat" in the
Near East is practically synonomous with lamb (or mutton or goat.)
SHASHLIK
Trim 2 lb lamb leg, cube 1 1/2 -2"; marinate overnight (refrigerated) in:
1 grated onion, 1/2 c minced parsley (or 1 tsp dried oregano), salt,
pepper, 1/4 c wine vinegar or fresh lemon juice.
Skewer, alternating with onion pieces, and broil, brushing with butter or
olive oil. The lamb should still be pink inside!
Sprinkle with SUMAKH and serve with a garnish of tomato wedges,
scallions, lemon wedges, and serve with Sour Plum Sauce and more Sumakh.
Sour Plum Sauce (TKEMALI):
Boil 1/2 lb sour plums in 1 1/2 c water, covered, until soft; pit and
puree in food processor/blender with 1 clove garlic, adding liquid until
consistency is like sour cream; return to pan, bring to boil quickly,
stir in:
3 Tb chopped fresh coriander leaves
1 Tb chopped fresh basil
1/4 tsp salt, pinch cayenne
Cool and serve (you can use canned Oriental plum sauce or even cranberry
sauce or?? but the Shashlik needs something like this to really shine--
Beef cubes and pieces of lamb saddle (with kidneys if you're lucky enough
to be able to get the lamb cut that way) are similarly prepared.