Make a sardine or tuna escabeche with this blend, red pearl onions, and preserved lemons. It also adds an astringent element to halved radicchio heads when grilled.
Recipe by Lior Lev Sercarz from The Spice Companion
Makes about 3 tablespoons/24 grams
1 1/2 tablespoons/15 grams ground sumac
2 teaspoons/2 grams dried rosemary leaves, ground
1/2 tablespoon/3 grams cumin seeds, toasted and ground
1 teaspoon/3 grams fennel seeds, toasted and ground
scant 3/4 teaspoon/1 gram crushed Aleppo chile, or other mild chile flake
1. Weigh (preferable) or measure out the spices individually.
2. Toast the cumin and fennel seeds in a skillet over medium heat. Stir constantly and stop when the spices smell fragrant. Remove to a cool bowl.
3. Grind the rosemary, cumin, and fennel together in a dedicated spice grinder. We like this one.
4. Mix ground spices together in a bowl with sumac and chile. Store in an airtight container.