What to eat and drink, what not to eat or drink, food preferences, allergies, and (why not?) recipes for Turkish cooking!

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Post by kanewai » Fri Apr 13, 2007 11:15 am

OK, I just came back with some size-able bags of sumac, turkish pepper that has been toatsed to a black color, and black cumin.

Now what??? I'm thinking the pepper and sumac for my corba, and sumac as an additional flavoring on cheese and olives. Any other suggestions?

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Post by Jeanne » Fri Apr 13, 2007 11:50 am

Hi Kanewai,
Sumac is mainly used for salads, like coban salad (shepards salad) with lots of tomato, cucumber, pepper, onion or spring onion and parsley.
Good appetite!

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Post by sinan » Fri Apr 13, 2007 5:28 pm

You also uses SUMAK with KEBAP or met dishes


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