These chops are perfect for a barbecue. The lamb is grilled simply and the sumac does all the talking on the hot cooked chops, imparting an earthy tangy flavour. Perfect paired with these crushed ...
Best served with toasted flatbread and buckets of lemon juice, this succulent seafood dish tastes as good ... grinding them with the sea salt and sumac. Step 2: Combine all the ingredients ...
Stir to combine and set aside. Make the vinaigrette: In a small bowl, whisk the vinegar with a pinch of salt, a pinch of sugar, ½ teaspoon sumac and the remaining ⅛ teaspoon orange blossom water.