Homemade Sumac Dressing
Sumac is one of those ingredients that quietly earns its place in the store cupboard. Tart, fruity, and deeply red, it comes from the dried berries of the sumac bush — a plant that grows across the Mediterranean, including, as it turns out, right here in Spain.
I couldn't source it locally for love nor money, so I ordered a couple of boxes from the UK. On the back of the pack it read: Produce of Spain. That's rural Andalucía for you.
Sumac berries, ground sumac, and homemade sumac dressing — The Flexible Chef
What Is Sumac?
Sumac berries grow in dense clusters on small trees and shrubs in subtropical and temperate regions. Once dried and ground, they deliver a sharp, lemony sourness without the acidity of citrus — which makes them particularly useful in dressings, marinades, and spice blends. They're a staple of Middle Eastern and Turkish cooking and deserve to be far better known in Western kitchens.
Homemade Sumac Dressing
Simple, sharp, and versatile. This takes two minutes to make and keeps in the fridge for a couple of days.
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove, peeled and grated
- ¼ teaspoon lemon salt
- ½ teaspoon sumac, ground
Whisk everything together in a small bowl until combined. Taste and adjust — more sumac for depth, more lemon for brightness.
How to Use It
Drizzle over a simple green salad or a tomato and cucumber salad. Spoon over grilled fish — it works particularly well with sea bass or cod. Use as a dressing for roasted vegetables, especially aubergine and courgette. Swirl through hummus before serving, or spoon over grilled chicken thighs straight from the pan.
This recipe is part of my Spice Blends & Condiments and Sauces, Salsas & Dressings collections.
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Wonky photos, proper food, genuine adventures — The Flexible Chef
