Hi TC,

The "sprinkle" comment makes a lot of sense as it appears to be more of a condiment, bit like salt 'n' pepper.  As for it's use as a marinade, I guess that is true also.  When making Kubideh, once all the ingredients are mixed, most recipes ask for the meat to be refridgerated for 24-48 hours, so naturally, the meat will be getting marinated.

Incidentally, my first attempt at these Kubideh's was a disaster.  I added far too much grated onion, and with the egg also going in, it made the mixture far too wet.  The taste was all wrong too, I now know that I'd over done it with the cumin.

The texture was wrong also.  My TA's are quite rubbery, and juicy.  These ended up very dry, when I finally managed to get one to stay on the skewer.  Talking about the skewers, even my big un's don't work, you really need the flat ones that are about an inch wide.

I still believe I'm on the right track though, because, even through all the cumin, I still tasted that familiar taste that I get from my TA's Kubideh's, so I've not given up hope.

Any suggestions guy's?

Ray

Quote from: Razor on September 27, 2010, 06:51 PM
Spelled 'Summak'

I once saw a bag of Summak with a printed label on the packaging which read  "100% pure smack".. Couldn't help but have a chuckle

Hi Razor
I think it fairly readily available,but its sometimes called sumach/sumaq- so you may have missed it.
Either way you can get it here-http://www.theasiancookshop.co.uk/sumac-sumach-sumaq-1920-p.asp.
Hope that helps
Phil

Hi Philuk,

Many thanks for your help mate

I actually got hold of it very easily in the end, fro my local asian supermarket.

Many thanks,

Ray

Quote from: Razor on September 26, 2010, 10:33 PM
So, have any of you guy's come across Sumac or know if it is readily available in asian supermarkets?

Picked up a few hundred grammes in Abu Dhabi last week, along with rather more Kashmiri chilli, cumin seeds and some whole nutmeg.  Now I can try your kubideh

** Phil.

I think i used some many years ago but cant remember what for.
A mate of mine uses it in his Merguez recipe.

Frank. 

The missus uses this in salads. Especially good mixed by hand with red onion. She says about 2 tspns to 1 onion.. This is good to use for many recipes, but really good with kefta.

Sumac has a pleasant lemony tang and is used in many recipes throughout the Middle East.

Quote from: fried on December 02, 2012, 03:09 PM
The missus uses this in salads. Especially good mixed by hand with red onion. She says about 2 tspns to 1 onion.. This is good to use for many recipes, but really good with kefta.

We often add chopped parsley but it also works great with chopped coriander. I normally serve it with my Turkish kebabs.


Works great on salads with a drop or two of pomegranate syrup.

Just to be clear, it's not used in the kefta mixture but as a salad. Flat bread, a coating of hot pepper puree, a kefta, onions and sumac. Heaven.

My mother in law is from poor mountain stock and uses sumac on stuffed cabbage and leek dishes.

This is an area where I can, maybe, provide some insight.

Sumak is very common in turkish cuisine. In fact, basically all turkish dishes include it. Among them would be the german and turkish variants of D?ner, but also Adana Kebab, B?reks and tons of other turkish and persian dishes.

I can see how your Kebabs taste very different when using Sumak - when I initially tried some of the Kebab recipes from this site and other (US/UK) sites I was quite disappointed because they didn't provide the taste I was looking for. The same goes for the dips. However, I then discovered Sumak and some other turkish spices and am experimenting with them a bit.

All that being said, I don't think that Sumak has any use in BIR or traditional Indian kitchen - it's a totally different thing. I do know that I enjoy Turkish Kebabs a whole lot more than Indian ones, though