Most seafood benefits from a dash of acid. In this recipe, however, I skip the usual suspects (lemons, limes, and vinegar) and opt for sumac, a common spice in North African and Middle Eastern households. The small fruit, from which the powdered sumac is obtained, has a strong, lemony acidity, which makes sumac a great substitute when you’re out of citrus.
Ghee,
Margherita Naan Pizza
I like to pair dishes, like a Margherita pizza, with bold, unconventional flavors, like coriander and nigella seeds.
