Sumac Spice Rub Recipes

ZA'ATAR SPICE BLEND

Steps:

• Simply combine all of the ingredients in a bowl or jar, and stir to combine.
• For enhanced flavor, warm the spices together in a medium skillet over medium heat, until fragrant and the sesame seeds are starting to turn golden. Remove from the heat and transfer to a bowl to cool. (Skip this step if you will be baking your za'atar on pita bread, which essentially does the same thing.)
• Store za'atar in an air-tight container at room temperature for up to 1 month.

BARBECUED SUMAC CHICKEN

Steps:

• Mix all the ingredients, except the chicken, and pour into a large plastic ziplock bag.
• Defrost the chicken, if frozen, and rinse thoroughly.
• Add the chicken to the marinade bag, making sure all the pieces are immersed in the marinade. Marinate for at least four hours, or overnight.
• Barbecue chicken until cooked through, turning the chicken pieces a few times to make sure they cook evenly. The skin should be nice and crispy, but not burned.

SUMAC SPICE RUB

Steps:

• Mix all ingredients into a thick paste and rub into whatever meat you are using.

SLOW-ROAST SPICED LAMB SHOULDER WITH SUMAC ONIONS

Steps:

• Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
• Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.
• Let lamb sit out on counter at room temperature 1 hour before roasting.
• Place a rack in middle of oven; preheat to 275°F. Transfer lamb to a roasting pan and pour in 3 cups water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3-3 1/2 hours. Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.
• Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.
• Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.

MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)

Steps:

• Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
• When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
• In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
• To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.

CHEF'S BLEND SPICE RUB RECIPE

Steps:

• Add the sesame seeds to a dry skillet over medium/low heat. Shake frequently and toast the seeds until golden brown. When you smell them toasting - good chance they are done! Do not let them burn (turn black) remove from the skillet as soon as they are toasted as if you leave them in the skillet they will continue to cook.
• Combine the ingredients and mix together well.
• Store in an airtight container. For use on chicken, seafood, pork or beef. Enjoy!

GARLICKY CHICKEN WINGS WITH SUMAC

Steps:

• In a small bowl, combine the olive oil, lemon juice, garlic, and sumac.
• Drop the chicken wings in a shallow dish and rub the marinade all over them. Cover and refrigerate for 2 hours.
• Preheat your grill on medium-high.☞TESTER TIP: No grill? No problem. These wings can also be baked at 400°F (200°C) for 30 to 40 minutes.
• Place the chicken wings in a single layer over direct heat and grill, basting them occasionally with the marinade, until the wings are completely cooked, 8 to 10 minutes per side.☞TESTER TIP: If your wings are exceptionally meaty, they may take a bit longer to cook through.
• Sprinkle with salt and serve hot.