A Middle Eastern tradition. A tart blend of sumac with roasted sesame seeds with a dill weed finish. Great on flat bread, salad, chicken, fish and dips.
Traditionally, it is sprinkled on bread dough and baked, as an example it can be sprinkled onto pita, pizza bread, naan or flat bread topped with olive oil and baked lightly. When mixed with olive oil, the paste can be used as a marinade on poultry and meats. It can also make a slightly tart salad dressing when mixed with olive oil.