Sumach Oil
August 20, 2024 by Kimberly
Tried to create a tangy, zesty oil infusion but found it doesn’t quite capture the essence of sumach. Sometimes experiments don’t work out, but it’s all part of the fun!
70 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
–
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
I want to share a little kitchen adventure that didn’t go as planned. Ever tried infusing oil with sumach? I did, hoping for a tangy, vibrant kick, but it turns out, sumach just doesn’t impart its flavor or color into oil. While it’s a bummer, it’s all part of the cooking journey. Here’s an honest review of this failed sumach oil experiment, because not every recipe is a hit, and that’s totally okay!
How to serve
Even though the sumach oil experiment didn’t work out, don’t let that stop you from enjoying sumach in other ways. Sprinkle it directly onto your salads, grilled meats, or roasted veggies for that zesty, citrusy punch. Mix it into yogurt for a tangy dip, or use it as a seasoning in marinades and dressings. There are plenty of ways to enjoy sumach without trying to infuse it into oil. Maybe try my delicous recipe for this Spicy Turkish Vegetable Spread (Ezme).
How to store
Since the sumach oil experiment wasn’t a success, let’s focus on storing your sumach spice. Keep it in an airtight container in a cool, dry place, away from direct sunlight. Properly stored, sumach will stay fresh and flavorful for up to a year. Remember to use it generously in your dishes for that delightful tangy twist!
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Sumach Oil
- Total Time: 70 min
- Yield: 1 cup / 250 ml 1x
Description
RECOMMENDED EQUIPMENT
- medium-sized saucepan
- whisk
- a bowl which the medium saucepan fits into
- medium-sized bowl
- fine sieve
- sealable container (oil bottle)
- ice cubes
Ingredients
- 1 heaped tbsp sumach
- 250 milliliters cold-pressed rapeseed oil
Instructions
- Put the sumach into the pot as well as the oil.
- Heat it over medium heat to a temperature of about 100°C (212°F), and maintain this temperature for the next 5 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 10 minutes to infuse. Pour the oil into the prepared fine sieve to catch the coarse particles.
- Once all the oil has passed through the sieve, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
- Prep Time: 5 min
- Passive Time: 60 min
- Cook Time: 5 min
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