Sumac Salad Dressing

Sumac is the best-kept secret of spices. It comes from a species of Sumac tree native to the Middle East and North Africa. The taste is subtle, so it’s best eaten raw. Persians simply sprinkle it on meats right on the plate, adding a slightly sour lemony taste. You can find it at spice shops and Middle Eastern specialty stores.

I make this salad dressing in large batches  in a mini-blender, so it lasts a  few weeks. The onions actually improve (as in become less spicy and more sweet) in the lemon juice as it sits in the fridge.  It tastes amazing on salads, falafel, french fries, or just as a dip. The amount of lemon juice should be almost the same as the other wet ingredients. Use equal portions of olive oil and tahini. If you blend it, stir in the sumac at the end so it doesn’t lose its texture.

Sumac Salad Dressing

  • Tahini
  • Olive oil
  • Lemon juice
  • Onion, blended until smooth
  • Mustard
  • Salt
  • Sumac
  • Honey (optional)
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