1. In a large bowl, whisk together the buttermilk, kosher salt, sumac, ¼ cup of the pomegranate molasses and 2 tablespoons of the olive oil. Add the chicken legs and toss well to coat. Cover and ...

A summer trip to the Greek islands and Cyprus left me pining for Mediterranean food. Yasmin Khan’s latest cookbook, “Ripe Figs,” is the perfect cure for that craving. Her recipe for Pomegranate and ...

A jar of sumac has been patiently sitting on my spice rack, unopened, for about a year. It was a gift from my globe trotting cousin, although I'm pretty sure she picked it up in a gift shop in Boston ...

For years I avoided recipes that called for sumac, or relied on poor facsimiles using lemon juice. Every time I saw sumac in an ingredients list I would immediately begin to itch. I couldn't help but ...

Pulverized dried sumac berries form the bright and tangy spice, popular in Middle Eastern cuisines—but sumac can do more than lend a tart earthy essence to meals. It is packed with an array of ...

Place all the ingredients in a bowl and stir to combine. Season with extra salt, if desired. For best results, refrigerate for 3-4 hours to cool and for flavours to infuse Preheat the oven to 220C ...

'It's very simple but it's also very special,' says Adeena Sussman You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations are unbiased ...

Fattoush is a chopped Levantine salad made with stale pita. This includes shredded chicken tossed in a citrusy tahini-sumac dressing. Fattoush is a chopped Levantine salad made with stale pita. This ...

A jar of sumac has been patiently sitting on my spice rack, unopened, for about a year. It was a gift from my globe trotting cousin, although I'm pretty sure she picked it up in a gift shop in Boston ...