Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, sumac leeks. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Middle Eastern Leeks With Yogurt, Dill and Sumac. Middle Eastern Leeks With Yogurt, Dill and Sumac. Photo: Alpha Smoot for The Wall Street Journal, Food Styling by Heather Meldrom, Prop.
Sumac leeks is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Sumac leeks is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have sumac leeks using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sumac leeks:
- Take 6 baby leeks, trimmed and washed
- Get 1-1 1/2 tbsp extra virgin olive oil
- Get Juice of 1/2 lemon
- Get Salt and pepper
- Make ready Sumac to sprinkle on top
Although sumac has yet to become a household ingredient in every American kitchen, this unique and exotic spice has long been lauded around the world for its bold flavor and health-giving properties. What sumac tastes like is salty lemon zest. It's tart and acidic, but less so than lemon. Rhus coriaria is the type of sumac that's most common.
Instructions to make Sumac leeks:
- Chop the leeks into 4-5cm lengths. Steam over boiling water for 5-7 mins.
- The leeks are ready when they are tender in the middle. Take them out of the steamer and wrap them in a clean cloth - pat them gently to get the excess water out.
- Put the leeks in a bowl. Spoon over the olive oil and lemon juice so the leeks are covered. Season.
- Sprinkle with the sumac and enjoy 😋
Also called Sicilian sumac because it's grown in southern. A Close-up View of the Staghorn Sumac (Rhus typhina). Our tart, Belgian-style wheat ale #SumacWitbier is here to take care of your #fall needs. Brewed with locally foraged #Sumac berries (ask us how much we had to pick), this. I prefer to let wonderful flavors of sumac and za'atar shine through.
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