View BasketPay For Items

   Indian Food > Herbs & Spices > By Brand > Greenfields > Sumaq (Somaq) - Greenfields - 75g

Herbs & Spices
Never miss an offer...
Subscribe: Chaat Magazine
Subscribe to Chaat Magazine today...
Best Sellers:
Chicken Tikka Curry Paste - Bolst's - best before 30 May 17

Chicken Tikka Curry Paste - Bolst's - best before 30 May 17

£3.95

Brown Chick Peas (Kala Chana) - TRS

Brown Chick Peas (Kala Chana) - TRS

£1.45

Universal Curry Paste - Mr Huda's

Universal Curry Paste - Mr Huda's

£3.95

Curry Leaves - Spices of India

Curry Leaves - Spices of India

£0.95

Tapioca (Sabudana) - TRS

Tapioca (Sabudana) - TRS

£1.25

Sumaq (Somaq) - Greenfields - 75gClick image to enlarge

Sumaq (Somaq) - Greenfields - 75g

Sumaq (Somaq) - Greenfields - 75g

(Ref: HER022)

Price: £2.25
Quantity:  
Pin It


Net weight 75g

Somaq / Sumac is often used as a souring agent in Lebanese, Arabian and Turkish cuisine, instead of the more usual lemon, tamarind or vinegar found in dishes from other regions.

It can be rubbed on to fish and chicken, or on to kebabs before grilling.

A mixture of yogurt and sumac is often served with kebabs and a sprinkle to season salad.

Try using it in salads instead of lemon juice or to season grilled meat and fish. It's also delicious sprinkled over hummus.

Lamb Shawerma

Time: 50 min

Ingredients for the filling;
2 lbs beef, prime rib is best
1 cup plain yogurt
&frac;14 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
&frac; 12 teaspoon salt
2 cardamom pods
1 teaspoon Greenfields Lebanese 7 Spice
juice from 1 lemon
8 pitta breads or 4 large thinly sliced cucumbers
thinly sliced onions
&frac;12 teaspoon Greenfields Sumaq
thinly sliced tomatoes

For the Sauce

1 cup tahini
2 cloves garlic, crushed
&frac; 14 cup lemon juice
2 tablespoons yogurt

Instructions:

• Combine yoghurt, vinger, garlic, pepper, salt, cardamon pods, Lebanese 7 Spice and lemon juice to make marinade.

• If it seems a little dry, add a little olive oil (a tablespoon at a time).

• Add Lamb, cover and refrigerate at least 8 hours, preferably overnight.

• In a stockpot or large saucepan, cook Lamb over medium heat for 45 minutes or until done. Be sure not to overcook! If lamb becomes a little dry, add a few tablespoons of water throughout cooking duration.

• While lamb is cooking, prepare the sauce.

• Combine sauce ingredients and mix well. Set aside.

• Take the onions, tomatoes, cucumbers and sprinkle with sumaq.

• When the lamb is done, cut into thin slices.

• Place enough beef on pitta to cover &frac;14 of the bread.

• Add vegetables and pour over the sauce.

• Roll like a soft taco or burrito.

Ingredients: Somaq Berries.

Store in a cool dry place.

Produce of more than one country

If there are any allergens in the ingredients they are marked as bold.
•  Manufacturer (or, UK Distributor / Reseller) :

    Greenfields
    25 Crawford Street
    London
    W1H 1PL
    UK

People who bought this also bought:

Turmeric Powder (Haldi) - Spices of India

Turmeric Powder (Haldi) - Spices of India

£0.95

Mango Powder - Spices of India

Mango Powder - Spices of India

£0.95

Ras al Hanout - Greenfields - 75g

Ras al Hanout - Greenfields - 75g

£1.95

Tamarind Concentrated Paste - TRS

Tamarind Concentrated Paste - TRS

£1.25

Testimonial:

"Dear Spices of India, Thanks very much for my Masala Dabba looks great/ smells great looking forward to using it. Great, Prompt service with no 'sillyness' or hassle!"

- Neil Newton