хозяйке на заметку

Sumac (Rhus coriaria)

This spice comes from the berries of a wild bush that grows wild in all Mediterranean areas, especially in Sicily and southern Italy, and parts of the Middle East, notably Iran. ... Sumac is used widely in cookery in Arabia, Turkey and the Levant, and especially in Lebanese cuisine. In these areas it is a major souring agent, used where other regions would employ lemon, tamarind or vinegar. It is rubbed on to kebabs before grilling and may be used in this way with fish or chicken. The juice extracted from sumac is popular in salad dressings and marinades and the powdered form is used in stews and vegetable and chicken casseroles. “The seed of Sumach eaten in sauces with meat, stoppeth all manner of fluxes of the belly...” (Gerard, 1597). A mixture of yogurt and sumac is often served with kebabs. Zather is a blend of sumac and thyme use to flavour labni, a cream cheese made from yogurt.

Буду иметь в виду.