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.
ground sumac,
Dorie Greenspan’s Mediterranean Shepherd’s Pie
There’s a lot of fancy food in this world, and then there’s shepherd’s pie, a rustic hodgepodge often made with leftovers, seldom made the same way twice and always satisfying.
