Sumy, acetic wood, spices for a kebab
Offer type: salePublished: 27.02.2015
Amahagane tree
Sumac or sumac is a spice (spice) from the crushed berries of one of the species of sumac reddish-Burgundy color with a sour taste. Obviously, for the sour taste of berries and leaves, sumac is often called "the vinegar tree". Used sumac in Turkish cuisine for salads, in the Caucasus - for marinade.
Sumac gives dishes a sour taste and is often used instead of lemon. Widely used sumac in the Central Asian kitchen, practically replacing the lemon, besides giving the dishes pink (more cherry-red) color.
Sumac put in fish and poultry, marinades, salads, kebabs, dishes of beans. In Turkey and Iran with ground sumac sprinkle generously with rice. Sumac with chopped rice is a popular Asian snack. In Lebanon, Syria and Egypt very thick decoction of the berries of the sumac is added to meat and vegetable dishes. Sauce of yoghurt with sumac served with kebabs. They seasoned salads and desserts.
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Ryabischuk Aleksandr Nikolaevich
