Sumak is the powder made through grinding the berry of the sumak plant. It has a fresh, floral yet sour taste. We use it like pepper, to freshen and enliven dishes. We can’t live without it! In the Middle East it’s a feature of the traditional fattoush salad, but it can also be sprinkled onto eggs, dairy, chicken, vegetables, sausage ... anything that could handle a bit of a kick. You can use sumak the same way you might use lemon juice in Western or Mediterranean cooking.