In recent years I discovered this Middle Eastern origin spice: the Sicilian "sommaco", also knows as sumac.
Sumac has multiple properties and really interesting taste, because bitter and sour at the same time.
To make this salad very simple, you need:
2 new potatoes (organic, so you can use the peel)
2 eggs
125 gr of natural yogurt
1 teaspoon of yellow mustard
2 teaspoons of sumac
salt, pepper, extra virgin olive oil
1 leaf of cabbage (of external ones, large and thick) to serve
Boil the potatoes in plenty of salted water (a pinch of coarse salt per liter of water)
Boil the eggs (5 'from when the water is boiling)
In a bowl pour the yogurt, mustard, a tablespoon of olive oil, 1 teaspoon of sumac, a pinch of salt and a pinch of pepper. Mix gently with a fork, so that the yogurt does not lose consistency.
When the potatoes and eggs are ready, cut them into fairly large touches (eggs in 4 parts) and mix them with the sauce. Clean the cabbage leaf and place it on a plate, "fill" the leaf with the salad and sprinkle with the remaining sumac before serving.
Good at room temperature or cold.
Sumac has multiple properties and really interesting taste, because bitter and sour at the same time.
To make this salad very simple, you need:
2 new potatoes (organic, so you can use the peel)
2 eggs
125 gr of natural yogurt
1 teaspoon of yellow mustard
2 teaspoons of sumac
salt, pepper, extra virgin olive oil
1 leaf of cabbage (of external ones, large and thick) to serve
Boil the potatoes in plenty of salted water (a pinch of coarse salt per liter of water)
Boil the eggs (5 'from when the water is boiling)
In a bowl pour the yogurt, mustard, a tablespoon of olive oil, 1 teaspoon of sumac, a pinch of salt and a pinch of pepper. Mix gently with a fork, so that the yogurt does not lose consistency.
When the potatoes and eggs are ready, cut them into fairly large touches (eggs in 4 parts) and mix them with the sauce. Clean the cabbage leaf and place it on a plate, "fill" the leaf with the salad and sprinkle with the remaining sumac before serving.
Good at room temperature or cold.
