Natural Healing Sea Buckthorn
(Page 6 of 12)
November/December 2002
By Gina Mohammed, Ph.D.
You can buy whole, dried sumac berries from herb or specialty stores, or from the sources listed at left. For the best flavor and fragrance, briefly roast the berries in a hot, dry skillet, stirring all the while, until the spices start to crackle and smoke briefly. Roast until darkened, about two or three minutes once the berries start crackling. Exact time will depend upon the type and size. Allow to cool, then grind in a mortar with a pestle (the hard way) or in a small electric spice-dedicated coffee grinder (the easy way). Sift the berries through a fine mesh strainer to remove the hard, inedible pits that could otherwise crack a tooth. Or, for convenience, purchase ground sumac. Some companies add salt to facilitate grinding, although I have not found this necessary. Ask before you buy, particularly if you follow a low- or no-salt diet. Store dried sumac berries and the ground spice in an airtight jar at room temperature.
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Rachel Albert-Matesz has been a freelance food and health writer, cooking coach, and natural foods cooking instructor for sixteen years. Look for her forthcoming book, The Produce Dominated Diet & Cookbook: Practically Paleo Principles for Modern Nutrition, in January 2003. She may be reached at matesz@earthlink.net.
RECIPES
ARABIAN SAVORY CAKES
(KOOKOO SABZI)
Makes 3 servings
Sumac adds a delightful flavor to eggs. This recipe comes from Seasoned Pioneers, Ltd., of Liverpool, United Kingdom, a source of ground sumac. Visit them on the Web at www.seasonedpioneers.co.uk.
4 ounces fresh, raw spinach, stems removed, leaves washed impeccably and dried
2 bunches spring onions
6 eggs
1/4 teaspoon ground sumac
1/4 teaspoon ground turmeric
Approximately 10 saffron threads
Sea salt and black pepper, to taste
1/4 teaspoon cayenne pepper (optional)
1/2 tablespoon dried mint
1/4 cup chopped fresh mint leaves
1/2 tablespoon dried savory
2 tablespoons chopped watercress, washed thoroughly and dried
2 teaspoons butter or extra-virgin olive oil
Preheat the oven to 325°F. Destalk the spinach and shred the leaves into fine strips. Chop the onions into fine rings and add them to the spinach. Beat the eggs and mix them with the sumac, turmeric, saffron, salt, black pepper, and cayenne. Add the egg mixture to the spinach and onions and mix with the remaining herbs and the watercress. Mix well. Brush a pie plate (9 to 10 inches) with the butter or oil and pour in the egg mixture. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until golden brown. Serve hot.
SUMAC LEMONADE
Makes 1 quart
If you are collecting fresh sumac berries, break off the stems at the joint, just below the seed clusters. Before brewing, separate the fruits from the clusters. Or, start with dried sumac berries. Fresh berries will produce the best flavor. This recipe comes from discussions with a military man who made this drink during his travels and the website www.ediblewild.com/sumac.html.
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