1. In a large bowl, whisk together the buttermilk, kosher salt, sumac, ¼ cup of the pomegranate molasses and 2 tablespoons of the olive oil. Add the chicken legs and toss well to coat. Cover and ...

Day One: Brine the chicken. 1.Bring four cups of the water to a boil in a medium saucepan. Remove from the heat and stir in the salt, sugar, peppercorns, five of the rosemary sprigs, five of the thyme ...

A summer trip to the Greek islands and Cyprus left me pining for Mediterranean food. Yasmin Khan’s latest cookbook, “Ripe Figs,” is the perfect cure for that craving. Her recipe for Pomegranate and ...

A jar of sumac has been patiently sitting on my spice rack, unopened, for about a year. It was a gift from my globe trotting cousin, although I'm pretty sure she picked it up in a gift shop in Boston ...

Pulverized dried sumac berries form the bright and tangy spice, popular in Middle Eastern cuisines—but sumac can do more than lend a tart earthy essence to meals. It is packed with an array of ...

Elevate chicken with chef-inspired blends that add heat, brightness, and texture. From citrusy blends to ancient spices, find ...

'It's very simple but it's also very special,' says Adeena Sussman You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations are unbiased ...

Place all the ingredients in a bowl and stir to combine. Season with extra salt, if desired. For best results, refrigerate for 3-4 hours to cool and for flavours to infuse Preheat the oven to 220C ...

For the cucumbers: In a bowl, combine all of the ingredients. Season with salt and pepper. Let marinate for 10 minutes. Drain. For the chicken: In a glass dish, combine the oil, sumac and harissa. Add ...

Fattoush is a chopped Levantine salad made with stale pita. This includes shredded chicken tossed in a citrusy tahini-sumac dressing. Fattoush is a chopped Levantine salad made with stale pita. This ...