Sumac mini-roasts

Sumac is a crimson red, tangy, and earthy spice commonly used in Middle Eastern cooking.

Ingredients

4 pieces meat (mini roast pieces about 1/2 lb each, lamb or chicken)
2 tablespoons sumac (ground sumac)
2 cloves garlic (peeled and crushed)
3 tablespoons olive oil
  yogurt (to serve)

Instructions

Combine sumac, garlic and olive oil in a shallow dish. Add the meat and mix well. Cover and refrigerate for at least 3 hours, better overnight.

Heat oven to 350ºF or heat and oil the grill. Roast meat until done as desired. 

Serve warm with yogurt on the side.

Close-up of four sumac-seasoned roasted chicken legs in a pan, garnished with fresh herbs and lemon wedges.
Yield
4 servings
Preparation time 16 minutes
Cooking time 40 minutes
Total time
56 minutes

Notes

Chicken legs would need about 30-40 minutes in the oven as they need to be well cooked. Lamb mini roasts would take less as they can be left slightly pink.

A citrusy tabbouleh will be a good accompaniment.

Source

Middle East cuisine

meat, main course
roast, grill easy
Middle East food recipes
Food in Asia