Sumac: Recipes and Stories from Syria by Anas Atassi

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    • Categories: Spice / herb blends & rubs; Syrian
    • Ingredients: black peppercorns; ground cloves; ground coriander; nutmeg; ground cardamom; ground cinnamon; ground ginger
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    • Categories: Spice / herb blends & rubs; Syrian
    • Ingredients: cinnamon sticks; whole cloves; green cardamom pods; laurel leaves
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    • Categories: Cooking ahead; Syrian; Vegetarian; Vegan
    • Ingredients: sesame seeds
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    • Categories: Spice / herb blends & rubs; Syrian
    • Ingredients: dried thyme; toasted sesame seeds; sumac; marjoram
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    • Categories: Cooking ahead; Syrian; Vegan
    • Ingredients: sugar; rose water; lemons
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    • Categories: Sauces, general; Cooking ahead; Syrian; Vegetarian; Vegan
    • Ingredients: extra virgin olive oil; lemons; garlic
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    • Categories: Sauces, general; Cooking ahead; Syrian; Vegetarian; Vegan
    • Ingredients: cilantro; parsley; red chiles; paprika; toasted pine nuts; extra virgin olive oil
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    • Categories: Sauces, general; Breakfast / brunch; Syrian; Vegetarian
    • Ingredients: canned chickpeas; Greek yogurt; tahini; lemons; ground cumin; paprika; toasted cashew nuts; toasted pine nuts; extra virgin olive oil
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    • Categories: Egg dishes; Sauces, general; Breakfast / brunch; Lunch; Main course; Syrian; Vegetarian
    • Ingredients: extra virgin olive oil; onions; chiles; tomatoes; paprika; eggs; parsley; black olives
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    • Categories: Bread & rolls, savory; Syrian
    • Ingredients: instant yeast; all-purpose flour; Greek yogurt; za'atar; extra virgin olive oil
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    • Categories: Breakfast / brunch; Syrian; Vegetarian; Vegan
    • Ingredients: canned fava beans; extra virgin olive oil; lemons; ground cumin; tomatoes; parsley
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    • Categories: Jams, jellies & preserves; Cooking ahead; Syrian; Vegan
    • Ingredients: hydrated lime (calcium hydroxide); baby eggplants; sugar; cinnamon sticks; citric acid powder; walnuts
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    • Categories: Egg dishes; Pancakes, waffles & crêpes; Breakfast / brunch; Lunch; Cooking ahead; Syrian; Vegetarian
    • Ingredients: eggs; ground coriander; paprika; white onions; parsley; scallions
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    • Categories: Pizza & calzones; Sauces, general; Breakfast / brunch; Lunch; Syrian; Vegetarian
    • Ingredients: instant yeast; all-purpose flour; Greek yogurt; onions; canned tomatoes; nigella seeds; anise seeds; red pepper paste; crushed red pepper; extra virgin olive oil
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    • Categories: How to...; Syrian; Vegetarian
    • Ingredients: Greek yogurt; extra virgin olive oil; dried mint
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    • Categories: Breakfast / brunch; Syrian; Vegetarian
    • Ingredients: labneh; extra virgin olive oil; thyme sprigs; dried mint
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    • Categories: Dips, spreads & salsas; Syrian; Vegetarian
    • Ingredients: eggplants; tahini; Greek yogurt; lemons; extra virgin olive oil; pomegranate seeds
    • Accompaniments: Kibbeh tart (Kibbeh sayniyi)
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Syrian
    • Ingredients: eggplants; tahini; Greek yogurt; lemons; extra virgin olive oil; onions; ground beef; canned diced tomatoes; parsley; toasted pine nuts
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    • Categories: Egg dishes; Small plates - tapas, meze; Syrian
    • Ingredients: extra virgin olive oil; onions; zucchini; ground beef; eggs; parsley
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    • Categories: Dips, spreads & salsas; Cooking ahead; Syrian; Vegetarian; Vegan
    • Ingredients: eggplants; extra virgin olive oil; jarred roasted red peppers; ground cayenne pepper; lemons; white vinegar
    • Accompaniments: Bulgur and meat croquettes (Kibbeh)
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    • Categories: Small plates - tapas, meze; Syrian; Vegetarian; Vegan
    • Ingredients: boiling potatoes; extra virgin olive oil; red pepper paste; paprika; garlic; lemons; cilantro
    • Accompaniments: Lamb koftas in tahini sauce (Lahme bi sayniyi)
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    • Categories: Dips, spreads & salsas; Syrian; Vegetarian; Vegan
    • Ingredients: canned chickpeas; tahini; extra virgin olive oil; parsley; paprika
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Notes about this book

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Notes about Recipes in this book

  • Atter [sugar syrup]

    • j.va on May 17, 2021

      I made the orange blossom variation to use as the soak for the Walnut Baklava (pg.222) as recommended. No amounts are given for the orange juice/zest, but I found 1 tsp orange zest and 2 Tbsps fresh orange juice to work very well. This rounded out the orange blossom water so it had floral notes rather than being overpowering. Exceptional on the baklava...have since used the leftover syrup for yogurt/granola cups and as a cocktail mixer in place of usual simple syrup. Delicious.

  • Roasted eggplant, yogurt, and tahini dip (Moutabal)

    • j.va on May 17, 2021

      Delicious moutabal recipe. I've made this three times so far and tried italian (teardrop shaped) and globe: italian eggplant yields the best result. Depending on the lemon size I found 2 Tbsps of juice to be the ideal amount. The garlic will bloom as it rests, so either make it roughly when you plan to eat it or soak the garlic in the lemon juice for 10 minutes (straining out the garlic afterwards) before adding the lemon juice for something that tastes the same on day 3 as it did when you made it.

  • Walnut baklava

    • j.va on May 17, 2021

      Arguably the best baklava I have ever eaten, with little to no contest. The recipe's magic comes from the raisins and the atter syrup. Pureeing the raisins into the filling provides moisture and helps keep the structure intact when you bite into it. The orange blossom atter syrup is really exceptional and makes the baklava light and flavorful, without ever crossing the line into sickly sweet. Everyone who had it agrees they have never had better. Really a stand out recipe.

  • Chicken shish kebabs (Shish tawook)

    • emeewhy825 on June 26, 2022

      I followed the recipe exactly and can confirm that the chicken ends up being really, really spicy (and probably too much so for many people). Aside from that it's tasty and interesting with the honey. If I make this again, I will dial back the cayenne and pepper flakes.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    An approachable, beautiful cookbook filled with the vibrance and brilliance of so many Middle Eastern cookbooks.

    Full review
  • Kavey Eats

    Like many of the cookbooks I cherish most fiercely, Sumac is filled with evocative glimpses into Syrian culture by way of Atassi’s vivid memories, which of course are all bound up with food and family

    Full review
  • ISBN 10 1922351261
  • ISBN 13 9781922351265
  • Linked ISBNs
  • Published Mar 02 2021
  • Page Count 248
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

Sumac is a deep red spice that adds a vibrant lift to all kinds of food, and is a prized ingredient in both traditional and contemporary Syrian cuisine. This book includes over 80 recipes inspired by Anas Atassi's family recipes and travels, as well as the stories, celebrations and memories of loved ones in Syria that inspired the recipes. It includes the wonderful Friday breakfasts he'd eat in his grandmother's garden, his mother's sfeeha, along with the falafel he now loves to make for his friends, along with many other mezze, salads, meats, vegetables, and desserts. Sumac is an evocative and inspiring food journey that offers a glimpse into Syrian food culture's deep historical roots, which through millennia of cultural traditions and neighbouring influences have been shared and shaped to perfection.

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