Musakhan. Mousakhan. Sumac. Sumak. I don't care how you spell it, this is my favorite Middle Eastern dish. See, I felt so horrible for posting a recipe I didn't even like that I had to make it up to you. And you'll come back. Plus, sumac is a fantastically delicious and aromatic herb (spice?) and every time I open my jar I wonder why I don't use it more. It's a ground berry from a plant related to the deadly sumac and is available from Middle Eastern specialty stores, or possibly Whole Foods and other related co-op-like places. Of course, I'm guessing (as usual) because I didn't begin using it until I moved here, where I can buy it cheaply and in bulk. That means sumac probably costs a bit more than dried parsley back in the States and considering this recipe calls for 6 tablespoons, you might think I'm a jerk for making you use so much for one dish. Oh, it so worth it.
