My friend Sousan has introduced me to the wonders of Sumac and it is a subtle but key ingredient in this dish. It was a little bland at first so I used more lemon and sumac than was called for in the recipe – probably another 1/2 tsp of sumac and another Tbsp of lemon/olive oil mixed. (I didn’t have time to let it sit in the refrigerator for a full half hour and that may be the reason.) I served it with crushed Pita chips on top which is a little trashy but yummy.
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