Food stylists’ job description sometimes involve foraging (for this sumac) ,recipe writing (see my recipe for these lamb kebabs with sumac as pictured, below), with a bit of sleuthing (for this cake). Lincoln wanted to pair unusual food with their uniquely positioned product; it certainly made for impressive results, and one of my all-time favourite projects to date. Who knew premium cars could go with food?
With mid-Summer sumac ripening, I’m reminded it’s almost a year since we worked on these ads with Y & R and {uber} art director Pearce Cacalda for The Lincoln Motor Company, shot by incredible photographer Rob Fiocca.
Sometimes, you just need to know who to call, as in pastry chef/owners Jenny & Sandor Dosman. She crafts these beautiful “Kransenkage” cakes for Danish weddings from their Kokken Village Cafe/ bakery in St. Jacobs, Ont. , after taking two years to perfect the recipe and technique….so it was worth me driving to pick them up (and yes, we ate every delicious morsel). Crabapples, Sumac and wild grape garnishes? Foraged from my nearby sidreroads here in Prince Edward County.
Grilled Lamb Kebabs with Sumac
Sumac is a key ingredient in this zesty spice blend with Middle eastern roots. Used here to marinate meat for grilling on skewers, it’s also delicious sprinkled on cooked vegetables, to season rice dishes, and as a savoury topping for flatbreads.
Za’atar:
2 Tbsp toasted sesame seeds 15 mL
1/4 cup ground dried sumac 60 mL
2 Tbsp EACH dried thyme, oregano and marjoram 30 mL
1 tsp coarse sea salt 5 mL
3 lb boneless leg of lamb 1.5 kg
(or about 5 lbs/ 2.25 kg bone-in leg of lamb, deboned)
3 Tbsp olive oil 45 mL
1 onion, finely grated
1 lemon, juiced
3 cloves garlic, finely minced
2 Tbsp za’atar 30 mL
2 tsp ground cumin 10 mL
1 tsp coarse sea salt 5 mL
for Za’tar: Place sesame seeds in mortar and pestle (or food processor); coarsely grind. Add sumac, thyme, oregano, marjoram and sea salt; mix well.
Makes 2/3 cups/ 150 mL .Store in airtight container, in cool dry place, for up to 6 months.
Trim off excess fat from lamb; cut into 1 inch (2.5 cm) pieces.
In large bowl, combine olive oil, onion, lemon juice, garlic, and za’atar. Add lamb pieces and combine evenly; marinate overnight in refrigerator (or for at least 2 hours).
Place meat on skewers. Preheat charcoal grill or gas barbecue. Cook skewers for 5 minutes. Turn, cooking for about 4-5 minutes more until still slightly pink inside or to preferred doneness. Sprinkle with additional pinches of za’atar, and fresh mint; serve with grilled vegetables, saffron rice, yogurt with minted cucumber salad.
serves 6 prep time 10 minutes cooking time 10 minutes
Tip: Ground dried sumac can be purchased from Middle Eastern food stores.