I always have some sumac in my kitchen cupboard, I love its unique twang that adds sourness the way lemons do; and am always looking for inspiration of other ways to us it.
I visited my local library a little while back and picked up a Middle Eastern cook book called Classic Vegetarian Cooking from the Middle East and North Africa (2000). I have various cookbooks by Arto Der Haroutunian, Anissa Helou, Nada Saleh and Claudia Roden, but never come across the Middle Eastern food writer Habeeb Salloum. The only reason I think this is the case, is that he is a Canadian food writer. I am really excited about the cook book and have already bookmarked a number of recipes including Sumac Toasts, Pumpkin Kibbeh, Pomegranate Pizza and Basil Rice Pilaf...
but today I share with you some Baked Sumac Chickpea Spring Rolls. This is my recipe and hope meets with your approval. especially those of your of Middle Eastern heritage. Please note that these Spring rolls are nothing like the oriental variety filled with bamboo shoot or the South Indian Asian version that is spiked with spices, this is tangy and spinachy bulked up with chickpeas and crisp texture from the flaky filo pastry. I could have shaped them into triangular - like samosa shapes, but for ease and sheer laziness went for the spring roll variation.
You can if you so wish, shallow fry these spring rolls in vegetable oil, but I didn't have loads of oil in my kitchen cupboards, so lightly coated it with a tablespoon or two of oil and then baked it in the oven, turning it over a couple of times for even baking. I am sharing some of these Baked Sumac Spinach Spring Rolls with What I Ate Wednesday#144 hosted by Peas and Crayons,
Baked Sumac Spinach Chickpea Spring Rolls
Makes about 12
2 tablespoons olive oil, plus extra for coating
1 onion, peeled and minced
2 tablespoons sumac
1 teaspoon ground allspice
Salt to taste
1/2 teaspoon chilli flakes
120g spinach leaves, washed and roughly chopped
1x 400g can of chickpeas, drained and rinsed
12 square spring roll filo pastry sheets
Heat the oil in a wide pan, and add the onions and cook until soft and tender, then stir spices and cook gently, stirring it now and again for the spices to infuse the soft onion, Then stir in the spinach and chickpeas and cook on medium heat for about five minutes. Taste and adjust seasoning if necessary. Turn of the heat and allow to cool.
When the mixture is cool enough, divide it amongst 12 spring roll wrappers and seal it with a little oil. Then bake them in the oven on a lightly greased tray at gas mark 5 for 10 minutes, then flip then over and bake for another 5 minutes or until golden. serve immediately with a cooling dip.