Sumac is that the dried and powdered fruit of a tree that grows within the Anatolian peninsula. When ground into a powder it’s a stunning burgundy hue and provides foods with a rather tangy, lemony flavour. It’s wont to bring an upscale acidity to a dish that needs some bite. I usually use it in hummus, but in Turkish cuisine, it’s sprinkled on grilled meat, fish, dumplings with yogurt, kebabs, and a few salads.

When eating Turkish food in authentic restaurants, small bowls of ground sumac are often placed on the table because of the main condiment.