This is a general spice blend for barbecue meat and vegetables. It has no particular origin which is great if you’re trying not to offend visitors from any particular region.
The sumac is tangy and reminiscent of lemon, so it goes well with fish and chicken. Make sure the grind is extremely fine, because sumac has an odd texture if not ground fine enough. For a modernist version, sieve through a lab sieve with a very fine particle grade after grinding.
20 minutes total: 5 minutes attended, 15 minutes unattended
keeps for several months in an air-tight container out of direct sunlight
20 g (servings 2 –4)