Thank you, Wendy! Aren’t they delicious? I often default to making them the classic Turkish way (https://marveleslie.substack.com/i/174450030/taze-fasulye), but I love to switch things up and this was delicious! Hope you can try it soon. :)
Hi Leslie. I have saved all of your recipes that I have found so far. I’ve been rather busy lately, so I will start cooking in earnest when the summer is over. I evaluate recipes based on ingredients. If a recipe contains ingredients I like, I can safely guess I will like the result. Yours definitely score well in that regard. They also include ingredients that are healthy, and a bit different from the same old, same old. All wins, in my book. Thank you. ❤️
Thanks so much for sharing, Monica. :) It means a lot that my recipes resonate with you. I guess I do share things that are a bit "different"...not for the sake of being different, but for the sake of sparking joy while eating and sharing. :) I'd love to know what you think of whichever dishes you end up trying. 💕
Aw thanks Aki! :) Yes, sumac onions are somewhat lifechanging for me. Having them raw in a salad is quite common in Turkey, but cooking them like this was new to me. I love them!
Hi Jana, you can buy sumac (they might be called sumac flakes) at any Middle Eastern or Turkish grocery store or online. I recommend looking for one where the only ingredient is sumac (no added salt), but if there is a tiny amount of added salt (based on the nutrition label), that’s ok. If you’re buying it in person, look for a color that is a bit richer and darker maroon or burgundy, rather than a pale or muted one. The darker, richer color usually indicates that it’s fresher.
You can refrigerate or freeze it if you’d like. I would recommend double bagging it in plastic to help protect it from aromas in your fridge/freezer. I’ve had sumac for several months at room temperature in a sealed container or plastic bag and it hasn’t degraded. I’ve also frozen it when I bought a really big bag in the past. Both work. :)
Would love to hear if you try out the recipe and what you think of sumac. :)
Thank you Leslie, I love your recipes.
Thank you so much, Winifred. :) That makes my day!
I think green beans are one of my favourite veggies and I love the adaptation from chicken musakhan, definitely saving this!
Thank you, Wendy! Aren’t they delicious? I often default to making them the classic Turkish way (https://marveleslie.substack.com/i/174450030/taze-fasulye), but I love to switch things up and this was delicious! Hope you can try it soon. :)
Hi Leslie. I have saved all of your recipes that I have found so far. I’ve been rather busy lately, so I will start cooking in earnest when the summer is over. I evaluate recipes based on ingredients. If a recipe contains ingredients I like, I can safely guess I will like the result. Yours definitely score well in that regard. They also include ingredients that are healthy, and a bit different from the same old, same old. All wins, in my book. Thank you. ❤️
Thanks so much for sharing, Monica. :) It means a lot that my recipes resonate with you. I guess I do share things that are a bit "different"...not for the sake of being different, but for the sake of sparking joy while eating and sharing. :) I'd love to know what you think of whichever dishes you end up trying. 💕
You had me with Sumac onions as well! So flavorful!! Thank you for sharing, Leslie-
Aw thanks Aki! :) Yes, sumac onions are somewhat lifechanging for me. Having them raw in a salad is quite common in Turkey, but cooking them like this was new to me. I love them!
Where do I buy sumac? Should I refrigerate dried sumac to keep it fresh for future use?
Frontier Co-op is at Whole Foods, Burlap & Barrel is on-line for suggestions of brands
Hi Jana, you can buy sumac (they might be called sumac flakes) at any Middle Eastern or Turkish grocery store or online. I recommend looking for one where the only ingredient is sumac (no added salt), but if there is a tiny amount of added salt (based on the nutrition label), that’s ok. If you’re buying it in person, look for a color that is a bit richer and darker maroon or burgundy, rather than a pale or muted one. The darker, richer color usually indicates that it’s fresher.
You can refrigerate or freeze it if you’d like. I would recommend double bagging it in plastic to help protect it from aromas in your fridge/freezer. I’ve had sumac for several months at room temperature in a sealed container or plastic bag and it hasn’t degraded. I’ve also frozen it when I bought a really big bag in the past. Both work. :)
Would love to hear if you try out the recipe and what you think of sumac. :)
❤️
the history, the crunch, the dedication here, dear Leslie. It SHOWS!!!! <3