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Sumac Dressing

by Pierre S. Aoukar, MD
Posted: March 4


1 part fresh lemon juice
1 part dry sumac
2 parts extra virgin olive oil
1/24 part sea salt
crushed black pepper to taste
fresh crushed garlic, pinch

Measurements: 3 teaspoons = 1 Tablespoon.


Recipes for dressings work better in proportions so that you can make as much as you want. For example, if you wanted to make ˝ cup of this dressing, you would use: 2 Tb lemon juice, 2 Tb sumac, 4 Tb olive oil, a pinch or so of garlic and ˝ tsp salt. This is the dressing traditionally used for Fattoush, a famous Lebanese salad which, I promise, will be the best you’ve ever eaten. It is good to use at least a little bit of garlic in this recipe. Combine all ingredients in a blender or mini food processor. Blend until you have a homogenous mixture. You can also use a hand whisk; however, this does not do as well of a job emulsifying the ingredients. Dressing will keep indefinitely if refrigerated.

Sumac Dressing, The Recipes of Dr. Aoukar


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