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.
What Is Sumac?
Sumac is a spice made from the dried berries of the sumac tree. The name comes from the Arabic summāq, meaning red, which is exactly what it looks like. The berries grow in dense clusters on small trees and shrubs in subtropical and temperate regions. Once dried and ground, this deep red spice delivers a sharp, lemony sourness without the acidity of citrus — which makes it particularly useful in dressings, marinades, and spice blends. It's a staple of Middle Eastern and Turkish cooking and deserves to be far better known in Western kitchens.
Homemade Sumac Dressing Recipe
Simple, sharp, and versatile. This takes two minutes to make and keeps in the fridge for a couple of days.
Ingredients
- 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 Sumac Dressing
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.
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This homemade sumac dressing is part of my Sauces, Salsas & Dressings hub — homemade sauces, dressings and condiments from the Casa Adora kitchen.
Find more recipes and food adventures at The Flexible Chef recipe hubs.
Wonky photos, proper sauces, genuine adventures — The Flexible Chef
