Sumac Mint Fizz Recipes

SUMAC-MINT FIZZ

Steps:

• Bring sugar and 3/4 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Stir in sumac. Remove from heat; let cool completely. Strain mixture, discarding solids. Refrigerate, covered, until cold, at least 1 hour and up to 1 week.
• Muddle limes and mint in the bottom of a large pitcher with a muddling tool or wooden spoon. Stir in sumac syrup. Add ice and top with seltzer. Serve in ice-filled glasses, garnished with lime wedges.

SUMAC-ROASTED SNAPPER WITH LIME YOGURT

Steps:

• Preheat the oven to 425°F.
• Carefully use a sharp knife to score each side of the fish, making 5 or 6 incisions into the skin and flesh of the fish (this will help even more flavor seep in to the flesh). Season inside and out with the sumac, salt, and pepper. Really pack on the sumac! Place the fish on a baking sheet. Stuff with the sliced garlic and drizzle the olive oil all over. Roast until the eyes have popped and the flesh is firm to the touch, about 20 minutes.
• In a medium bowl, stir together the yogurt, lime zest, lime juice, salt, and grated garlic.
• Place the roasted fish on a serving platter and scatter mint over the top. Squeeze the lime juice over the fish and serve the yogurt and lime wedges on the side.

GIN-AND-GRAPEFRUIT FIZZ

Steps:

• Stir together marmalade, gin, and lemon juice in a pitcher to combine. Divide among ice-filled glasses, top with seltzer, and garnish with grapefruit wedges. Serve immediately.

CUCUMBERS WITH FETA, MINT AND SUMAC

Steps:

• Halve cucumbers lengthwise and slice into 1/2-inch pieces. Place in a large bowl and season generously with salt and pepper. Add garlic, lemon juice, olive oil, feta and sumac and toss to coat. Taste and adjust seasoning.
• Transfer to a serving platter. Just before serving, sprinkle with mint, parsley and crushed red pepper, then dust with oregano.

MAHI BA SOMAGH (SUMAC ROASTED FISH)

Steps:

• Position a rack in the center of the oven and heat oven to 450 degrees. Line a sheet pan with parchment paper. Use paper towels to gently pat the fish dry inside and out, and place the fish on the prepared pan.
• Zest half of the orange directly into a small bowl, then squeeze in the juice from that half (about 3 tablespoons) and the juice from half of the lime (just under 1 tablespoon). Slice the remaining orange and lime halves and set aside for serving. In another small bowl, combine the sumac and turmeric.
• Drizzle the fish with the olive oil inside and out. Open the fish up like books and evenly sprinkle with the pepper and salt. (If using fine salt or coarse kosher salt, use 3/4 teaspoon.) Arrange the open fish in a single layer, angling and overlapping slightly if needed to fit. Drizzle on the citrus mixture and then dust with the sumac mixture to cover most of the flesh.
• Roast the fish until flaky and cooked through, about 10 minutes. Garnish with the reserved orange slices, lime slices and fresh mint, and serve.