Sumac is one of the underestimated spices in the world. I know people who does not know what to do with it, for me I hardly knew it. Sumac has many health benefits and researches recently claims that sumac have antimicrobial properties, may be used to treat and prevent hyperglycemia, diabetes and obesity and also have antioxidant properties. Keeping that in mind and hoping for a healthier life for all I’ve decided to include more and more of sumac in my cooking. Here are two of the easiest appetizers that I’ve learned from a Palestinian friend.
Fried eggplants with sumac:
In this recipe I’ve tried for the first time in my life not to peel the eggplants also I’ve tried not to deep fry it and followed Charles advice – fellow blogger from Five Euro food – and was I surprise!! Oh boy there was not bitterness and it turned out great. I always believed that it should be peeled and deep fried, thanks Charles for convincing me ;->
You will need :
- 1 or more eggplant(s) washed and sliced.
- a dash of salt.
- Chili peppers.
- Olive oil for brushing the veggies.
- 1 tsp of crushed red pepper – optional.
- 2 tbs of sumac.
- Juice from half a lemon.
Here is what you will do:
- Brush the eggplant slices and heat your skillet – it is way better than placing them in the oven trust me- then place the slices on the heated skillet a minute or so for each side until golden brown. Do the same for the chilies.
- In a bowl add the lemon, salt, chili powder and you may mash some for the chillies as well and add them , mix well and spread over the veggies. let it soak for an hour before serving.
- You can eat it as is or wrap them in flat bread they are so so delicious.
Enjoy.
Now for the second one: Roasted bread with olive oil and sumac
You will need:
- 2-3 flat bread cut in squares – I used whole wheat tortillas.
- 2 Tbs of EVOO.
- An even mixture of dried thyme and sumac – or whatever appeals to you, you can increase sumac if you like it more.
Mix the bread pieces with the EVOO trying to cover all the pieces evenly, put in a single layer on a baking sheet and bake in a 400F pre heated oven until the pieces are golden and crispy.
Sprinkle with the spice mixture as soon as they get out of the oven and mix well.
Let it cool down garnish with some parsley or cilantro would be yummy.
This duet is so awesome specially in gatherings, too easy to make too yummy to resist.
I love eggplants, one of my favorite veggies, like how you paired it with fried pita chips and used sumac for garnish, it gives it that tangy sour taste, love it.
It was really better than I expected I love the tart taste of sumac so much and cannot believe why on earth I did not tackle this marvelous spice before!!!. Thanks Samah for stopping by … try Charles way of frying the eggplants it is really amazing, man I will never go back to deep frying them again ever.
I love cooking with sumac, so am grateful for these recipes. But the eggplant one doesn’t list sumac as one of the ingredients! Did you leave it out?
ooops sorry for the typo I’m going to fix this … Thanks
Two beautiful dishes! I have no idea what sumac tastes like, but I’d definitely try your lovely appetizers!
Thanks Liz, actually sumac is a spice that has a tart taste and you can use it to substitute lemon juice in different recipes. Try to find it in your local international market I am pretty sure you will like it.
I am sorry. I hit the wrong key… I mean: AMIRA!!! not Samira.
No problem my friend… Did you know Samira is also an Arabian name!! 🙂 Thanks for the visit
Samira: I am a big fan of eggplant…Yours looks beyond delicious. I wish I could dig my fork in your plate.
Haha, excellent! I’m so glad you could give it a try! You know, I did have aubergine once which had a REALLY bitter skin, but I think it’s rare – maybe it’s just a certain variety, so I’m glad you could enjoy this with the skin. I love the skin – it’s my favourite part actually hehe.
Sumac is a new one to me – I have some at home but never really tried it on aubergine before, or even in cooking in general. Will give it a go – thanks for the mention my friend! 🙂
I’ve heard my mom once say if it has big seeds inside and not smooth and small ones then it is a bitter one for sure ..I really really love the idea of just brushing them and then putting them on a hot pan .. it gave the same taste as deep frying it but healthier, I am going to teach this to my mom and sisters when I visit them this summer. Thanks a zillion Charles for lowering our Cholesterol level 🙂