I am searching for interesting recipes that use ground sumac. Not many on the internet.?!

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Sumac Lemonade

1. Gather about half a dozen clusters of ripe sumac berries.
2. Place them into a bowl or pitcher and pour cold water over them. (Use more water for a milder drink and less water for a stronger lemonade.)
3. Take a spoon or fork and crush the berries thoroughly.
4. Place the bowl in a cool place and let it sit for a while to let the berries infuse into the water. Let it sit longer for a stronger taste.
5. When the taste is to your liking, cover the container with cheesecloth and drain the liquid into another container. You can then throw away the remnants of the berries that have been trapped in the cheesecloth.
If you want to sweeten your lemonade, you can add sugar or honey until it is to your liking.

A few thing about Sumac here.

A sprinkling of this pretty purple spice adds a tangy lemony flavour to meat and salads.

Sumac (pronounced SOO-mak) is the fruit of a shrub (Rhus coriaria) that grows throughout the Middle East and the Mediterranean. These berries vary in colour from brick red to dark purple, depending on where the shrub is grown.

Berries are harvested just before they ripen, then left in the sun to dry. While whole dried berries are available in the growing regions, in Australia sumac is usually sold as a coarse or fine powder.

Prior to the introduction of lemons, the Romans used sumac as a souring agent. It has a pleasant tangy taste with a hint of citrus fruitiness and virtually no aroma.

Buying
Available in the spice section of most supermarkets.

Cooking
An essential ingredient in Middle Eastern cuisine, sumac is used in spice rubs, marinades and dressings, and is also served as a condiment. Along with sesame seeds and dried thyme, it's one of the main ingredients in the spice mix za'atar, which is used to flavour meat and vegetables, or mixed with oil to make a paste that's spread on bread before baking.

Sumac goes well with chicken, fish and seafood, lamb, eggplant, chickpeas and lentils. For a delicious marinade or dressing, mix it with yoghurt and other herbs and spices such as chilli, coriander, cumin, paprika and parsley.

Storing
Sumac will keep in an airtight container for several months.

I use it also as a garnish on top of hommous or eggplant dip....

also I saw in one of my arab cookbook.. a recipe for lemon chicken that had summac sprinkled on top...

My kids love summac alone.. weird kids I know.. but I always just sprinkle it on stuff like mashed potatoes and scrambled eggs.. they like the tangy taste....