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tbsp lime juice 1 1/2 c roast turkey, shredded 1 c cream 1 tsp sage 1/2 tsp dried orange peel 1/2 tsp sumac Add the sumac. 3) When the pasta is almost cooked, transfer it to the pan with the sauce and mix well

monastery using vin cuit, a local molasses made from boiling down pear juice) 1 egg 1/3 c quark 1 tsp sumac spread on the bottom of the pastry. 3) Spread the veg over the quark and egg and then sprinkle with sumac

and peeled 3-4 tbsp olive oil 2-4 onions chopped 1 apple, chopped 1-2 tbsp apple cider vinegar 1 tsp sumac Sprinkle the sumac, nutmeg, cloves, cinnamon and fenugreek seeds over it all and roast for 45 min-1 hour

asparagus spears, chopped 1 /2 tbsp olive oil 75 g mushrooms 1 - 2 tsp butter 1 - 2 tsp flour 1 tsp sumac Add the milk in small amounts, then stir in the asparagus, mushrooms, sumac, orange peel and pepper.

- 2 c of water, broth or reserved mushroom water (like from prepping a chanterelle tart) 1 1/2 tsp sumac Add sumac, and once the milk is absorbed, add lime juice and urfa biber. 5) When the rice has thickened

rice 2 onions, chopped 1/2 head of garlic, chopped 2 tbsp olive oil 1 l whey 0,5 - 1 l water 1 tsp sumac Add sumac and pepper and stir.

onions, chopped 1/2 head of garlic, chopped 500 g of Brussel sprouts, halved 3 potatoes, chopped 1 tsp sumac a little longer over high heat until the leaves char a little on the outside. 2) Add the potatoes, sumac

1 small potato, chopped 1 tomato, chopped 2 cups of spinach Black pepper and salt, to taste 1/2 tsp sumac Add pepper and sumac and the lemon juice.

Place over mashed potatoes and a poached egg topped with sumac.

tbsp butter 1/4 c spinach 1/2 - 3/4 c cream 1/3c white wine 1 tsp thyme Dash of fresh nutmeg 1/2 tsp sumac