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    sumac

    Chicken and Rice Soup

    February 21, 2019

    chicken, soup, lemon, rice, comfort, winter
    chicken, soup, lemon, rice, comfort, winter
    Comforting chicken, rice and lemon make this a perfect winter dish.

    For the longest time I can remember, soup has always been the essence of comfort food. Food to warm you up on a cold winter day or that special dish when you are sick. This Chicken and Rice soup with lemon is the soup you need this winter.

    Avgolemono

    I was inspired by the Greek soup, Avgolemono. My friend Bella from the blog, Ful-Filled, recently shared her recipe for this classic Greek soup that is a base of chicken, rice, lemon and eggs. My oldest daughter has an egg allergy, which means Avgolemono wouldn't work for her. I wanted to create a similar style soup that would satisfy the same warmth as traditional Avgolemono without the eggs.

    Simple Ingredients

    chicken, soup, lemon, rice, comfort, winter
    Warm chicken and rice soup for cold winter days.

    Traditional Avgolemono uses eggs to create its signature creamy, silky texture. I decided to replace the egg component with a light roux (flour and butter mixture) to create a bit of creaminess without being a cream based soup. Adding fresh lemon juice is a must but adding some sumac spice gave the soup its bright flavor. The sumac bush is native to the Middle East, it produces deep red berries which are dried and ground into a coarse powder used in many Middle Eastern dishes. Sumac has a lemony flavor, but is more balanced and less tart than lemon juice which is a nice addition in the soup.

    The simpleness of this dish is appealing but the flavors of the soup are so deep and comforting. A handful of simple ingredients turn into a dish that is more than perfect for a weeknight meal or a leisurely weekend brunch. Taking the extra time to make a homemade chicken stock is well worth it, especially when the broth is the main star of the show.

    .I think the beauty of developing recipes is taking inspiration from around the world and incorporating it into your own personal style. A traditional Greek soup inspired my own version with a Lebanese twist and flair. I hope this soup finds its way to your heart and home.

    As always, I love seeing your creations. Tag me on Instagram or Facebook with your dish!

    xoxo,
    Cosette

    Pin recipe for later

    chicken, soup, lemon, rice, comfort, winter
    Pin for later!

    Print Recipe
    Chicken and Rice Soup
    This soup is hearty enough for a full meal. Serves 8 people.
    chicken, soup, lemon, rice, comfort, winter
    Course Main Dish
    Cuisine Lebanese
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    Ingredients
    Chicken and Rice Soup
    • 4 tablespoon unsalted butter, divided
    • 1 large onion, diced
    • 2 tablespoon toum if you don't have toum, sub 6 cloves garlic, minced
    • 4 tablespoon flour
    • 12 cups chicken stock homemade is preferred*
    • ½ cup long grain rice, rinsed and drained I prefer jasmine rice
    • 2.5 cups shredded chicken
    • 2 teaspoon sumac
    • ½ cup fresh squeezed lemon juice
    • kosher salt to taste 2-3 teaspoon depending on saltiness of your broth
    • additional lemon for serving
    • fresh pepper
    Chicken Stock
    • 1 whole chicken
    • 1 whole cinnamon stick
    • 1 whole bay leaf
    • 1 whole lemon, cut in half
    Course Main Dish
    Cuisine Lebanese
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    Ingredients
    Chicken and Rice Soup
    • 4 tablespoon unsalted butter, divided
    • 1 large onion, diced
    • 2 tablespoon toum if you don't have toum, sub 6 cloves garlic, minced
    • 4 tablespoon flour
    • 12 cups chicken stock homemade is preferred*
    • ½ cup long grain rice, rinsed and drained I prefer jasmine rice
    • 2.5 cups shredded chicken
    • 2 teaspoon sumac
    • ½ cup fresh squeezed lemon juice
    • kosher salt to taste 2-3 teaspoon depending on saltiness of your broth
    • additional lemon for serving
    • fresh pepper
    Chicken Stock
    • 1 whole chicken
    • 1 whole cinnamon stick
    • 1 whole bay leaf
    • 1 whole lemon, cut in half
    chicken, soup, lemon, rice, comfort, winter
    Instructions
    Chicken and Rice Soup
    1. Prepare your rice by adding to a bowl, fill the bowl with water. Drain the water, fill again, continue doing this until the water is clear. Could be 3-4 times. Set aside.
    2. In a heavy bottomed large stock pot, add 2 tablespoons of butter and set to medium heat. Add in your chopped onions and cook for 3-5 minutes until they become translucent.
    3. If you are using chopped garlic instead of toum, add your garlic now (if you are using toum, wait).
    4. Add in 2 more tablespoons of butter and your 4 tablespoons of flour. Mix and stir until the flour is absorbed and cooked off. You can add in some of your stock to create a bit of a slurry while cooking this mixture.
    5. Add your chicken stock (see below for making your own), and rice. Let the mixture come to a boil on high heat then reduce to medium-low and cook for about 20 minutes until rice is tender. Stir occasionally to make sure rice doesn't stick, I leave my wooden spoon in the pot.
    6. Add in your chicken, toum if using and lemon once rice is tender. Season with salt and sumac. Sumac is a Middle Eastern spice that has a lemony flavor, if you don't have it, you can certainly add additional lemon to taste.
    7. Remove from heat, enjoy! Add additional lemon to taste. Garnish with fresh parsley and pink peppercorns.
    Chicken Stock
    1. Place a whole chicken in a large pot with cold water to cover completely.
    2. Add a cinnamon stick, bay leaf and lemon.
    3. Let the mixture come to a boil on high heat then reduce to a simmer and let go for 2-3 hours to get the best flavor.
    4. While the chicken is cooking, skim the fat off the top periodically.
    5. Once your stock is done, remove the chicken, pull the meat off the bones. Pour your stock through a fine mesh strainer to get any bits out. Store your stock in the fridge or freezer safe container for 3 months.
    Recipe Notes

    **If you are using homemade chicken stock, feel free to sub up to 4 cups of liquid with water. Homemade chicken stock is a lot more concentrated than store bought.

     

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    Mediterranean Rice Salad

    September 7, 2018

    rice, salad, wine

    rice, salad, wine

    Delicious flavors of sumac, mint and lemon paired with fresh vegetables pack a punch in this tasty salad.

    One of my all-time favorite salads is fattoush. Fattoush is a Lebanese salad that is loaded with veggies, boasts a lemony flavor and the pièce de résistance, toasted pita bread! The problem with fattoush is shortly after the salad is made, the bread gets soggy and that's it for me, I don't do soggy bread. I wanted to create a recipe that had all the delicious flavor of fattoush but held up to time. This Mediterranean Rice Salad is packed with flavor, loaded with veggies and a perfect meal or side dish.

    Sumac

    Sumac is one of the mostly widely used spices in Lebanese cooking. Sumac trees are plentiful in Lebanon and yield a fruit that is ground into the reddish powder we know as sumac. With a bold lemon, tangy flavor, it packs a punch and brightens any dish. Sumac, with the addition of lemon and mint create a unique flavor that is light and refreshing in this salad. 

    Wine Pairing

    Tomatoes, cucumbers, radishes and peppers along with black rice are the basics to this recipe. Of course mixing and matching veggies and varieties of rice are totally doable to suit your preferences. I love how these hearty veggies can hold up to the rice and flavor of the sumac, lemon and mint. The salad is also a perfect companion to a Dry Riesling. Pacific Rim Dry Riesling ($12) is a perfect Columbia Valley wine to go with this meal. The wine is crisp, dry and lush, quite a bit different than your standard Rieslings. Aged in stainless steel, it has a crisp, sharp flavor that holds up to the lemony, tangy flavor of the sumac and lemon in the rice salad. 

    wine, pacific rim, riesling

    This dry riesling is the perfect pairing with this Mediterranean Rice Salad

    Whether you are planning a BBQ, family dinner, school or work lunches, this salad will sure to please a crowd.

    #PacificRimWine
    #TheresARieslingForThat

    As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

    XOXO
    Cosette

    rice, Mediterranean, riesling, wine

    Dry Riesling is perfect with this bold lemony salad.



    Print Recipe


    Mediterranean Rice Salad

    rice, salad, wine

    Course Side Dish
    Cuisine Lebanese
    Keyword fall, rice, salad, side dish, summer, wine

    Servings
    servings


    Ingredients
    • 2 cups prepared, cooked black rice cook according to package directions, can sub other rice
    • 4 cloves garlic
    • 1 tablespoon sumac
    • 2 teaspoon dried mint
    • ½ cup olive oil
    • ½ cup fresh lemon juice
    • 2 teaspoon kosher salt
    • ½ red onion, diced
    • ½ large English cucumber, chopped
    • 4 large radishes, chopped
    • 1 large red pepper, chopped
    • 1 small bunch Italian parsley, chopped
    • 1 cup cherry tomatoes

    Course Side Dish
    Cuisine Lebanese
    Keyword fall, rice, salad, side dish, summer, wine

    Servings
    servings


    Ingredients
    • 2 cups prepared, cooked black rice cook according to package directions, can sub other rice
    • 4 cloves garlic
    • 1 tablespoon sumac
    • 2 teaspoon dried mint
    • ½ cup olive oil
    • ½ cup fresh lemon juice
    • 2 teaspoon kosher salt
    • ½ red onion, diced
    • ½ large English cucumber, chopped
    • 4 large radishes, chopped
    • 1 large red pepper, chopped
    • 1 small bunch Italian parsley, chopped
    • 1 cup cherry tomatoes

    rice, salad, wine


    Instructions
    1. Prepare your rice according to package directions. Let cool overnight in the fridge.

    2. In a large bowl, pound your cloves of garlic using a mortar. Add in your sumac and dried mint. Add your lemon, olive oil and salt and whisk mixture all together. Add your rice to your dressing mixture.

    3. Prepare your vegetables, chopped in small pieces and add to salad.

    4. Mix salad to incorporate dressing and vegetables well.

    5. Enjoy as is or top with chicken, salmon or other protein to create a full meal.


    Recipe Notes

    **You may need to add a bit more olive oil the next day as the rice absorbs the liquid. Adjust as needed. 


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    Sumac Carrot and Feta Salad

    February 7, 2018

    Sumac Carrot and Feta Salad

    Carrots for Sumac Carrot Salad

    When Rebecca from Square Meal Round Table invited me to collaborate on their 4th ingredient collaboration, carrots, I was totally on board and knew that I wanted to take the delicious sweet carrot and pack a bit of punch to it. I'm joined by many talented bloggers for this fun event. You can find a list of them below in recipe notes, you can also follow our hashtag on Instagram #24carrotgoals for so much inspiration! 

    One of my favorite things is taking day to day ingredients and infusing them with the flavor and spices of my culture and heritage. A largely popular spice in Lebanese cuisine is sumac, the sumac bush produces vibrant red berries which are then dried and ground into a coarse powder. The sumac spice has a lemony, salty and slightly acidic flavor profile. It really packs a punch and also creates complex flavor. The best part of sumac is the vibrant pop of color it can give food with its bright maroon/red color. Sumac is most commonly used in salads, za'atar and to top various dips (hummus, baba ganoush, labneh) but don't let it fool you, it can be used for most any dish from chicken to beef to potatoes. It is best used to top food with AFTER it has been cooked to really make the flavor pop. 

    Sumac Carrot and Feta Salad

    Sumac Carrot and Feta Salad

    Carrots have to be one of the most loved root vegetables. Sweet, crisp, delicious raw or cooked, gorgeous color, they are perfect. I wanted to let carrots shine in a very simple side dish. Roasted carrots + spinach + feta and the all loving sumac come together to create a fresh and vibrant new side dish that is vegetarian, gluten free and most importantly, delicious. Easily eaten as is or topped with grilled chicken or steak to make a complete meal. This dish takes no longer than 20 minutes to prepare but will impress at any dinner party or on your table this evening. Enjoy and be sure to check out the other amazing bloggers for more carrot-spiration! 

    As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    Roasted Carrots

    Roasted Carrots with olive oil, pinch of salt & pepper

     

    Carrots, spinach and sumac

    Roasted carrots tossed with fresh spinach + sumac

     

    Toasted pine nuts

    Toasted pine nuts to top the warm salad.

     

    Sumac Carrot and Feta Salad

    Sumac Carrot and Feta Salad

     

    Print Recipe
    Sumac Carrot and Feta Salad
    Sumac Carrot and Feta Salad
    Course Side Dish
    Cuisine Lebanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    Ingredients
    • 1 pound carrots sliced in half then cut into long slices
    • 1 tablespoon olive oil drizzle over carrots + additional for pine nuts
    • ½ teaspoon kosher salt
    • few grinds fresh pepper
    • 3 cups fresh spinach
    • 1 teaspoon sumac
    • ¼ cup pine nuts
    • ⅓ cup feta cheese
    • ½ large lemon
    Course Side Dish
    Cuisine Lebanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    Ingredients
    • 1 pound carrots sliced in half then cut into long slices
    • 1 tablespoon olive oil drizzle over carrots + additional for pine nuts
    • ½ teaspoon kosher salt
    • few grinds fresh pepper
    • 3 cups fresh spinach
    • 1 teaspoon sumac
    • ¼ cup pine nuts
    • ⅓ cup feta cheese
    • ½ large lemon
    Sumac Carrot and Feta Salad
    Instructions
    1. Preheat oven to 400 degrees Fahrenheit.
    2. Clean, peel and cut carrots into long slender slices. I typically half the carrot then cut each half diagonally 1-2 times.
    3. Place sliced carrots on a sheet pan and drizzle with olive oil, salt and pepper. Toss to coat evenly.
    4. Roast carrots in pre-heated oven for about 15 minutes. You want carrots to be roasted but yet still firm.
    5. Remove hot tray from oven and immediately toss in spinach and sumac with carrots. Toss over and over until the spinach is coated and slightly wilted. Taste and add any additional sumac, salt or pepper to taste.
    6. In a small pan, place a teaspoon of olive oil in a pan with the pine nuts. Roast on medium heat for about 5 minutes. Be sure to shake pan to ensure the nuts are browned evenly.
    7. Plate spinach + carrot mixture, top with pine nuts and crumbled feta and a squeeze of lemon. Enjoy!
    Recipe Notes

    *Sumac can be found at most Middle Eastern grocery stores or in your nature section of your grocery store. 
    *Top the salad with chicken or steak to complete your meal. 

    *Find a list of all the participating bloggers: 

    Square Meal Round Table’s Rainbow Carrot and Ricotta Tart

    The Cooking of Joy’s Candied Carrot Rose Tart

    Better with Biscuits’ Carrot Souffle

    This Healthy Table’s Beet and Carrot Galette

    Always Eat Dessert’s Carrot Cake Squares with Orange Glaze

    Figs & Flour’s Thai Peanut Pizza

    Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce

    Flours in Your Hair’s Carrot Pecan Cookies

    Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter

    Worthy Pause’s Paleo Thai Curry Carrot Soup

    Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

    What Great Grandma Ate’s Paleo Carrot Mug Cake

    More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad

    Hot Dishing It Out’s Vegan Carrot Whoopie Pies

    Katie Bird Bakes’ Carrot Cake Scones

    Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt

    Easy and Delish’s Carrot Spaghetti

    Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

    Smoothies and Sundaes’ Carrot Cake Sourdough

    Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms

    Food by Mars’ Paleo Carrot Walnut Loaf Cake

    Measuring Cups Optionals’ Carrot Curry Soup

    Rezel Kealoha’s Turkish Yogurt Carrot Dip

    Pies and Prejudice’s Carrot Pie with Maple & Cardamom

    Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula

    Baking The Goods’ Roasted Carrot & Herby Feta Galette

    Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

    Rumbly in My Tumbly’s Chai Carrot Pie

    Cook Til Delicious’ Mini Carrot Cake

    What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde

    It’s a Veg World After All’s Zesty Sunflower Carrot Spiral

    Lady and Larder’s Carrot Crudite Board with Z'atar Hummus

    Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting

    Butter Loves Company’s Iced Carrot Cake Cookies

    Suburban Pie and Treat’s Carrot Pineapple Raisin Pie

    Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese

    Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing

    Flotte Lotte’s Carrot Apple Pie

    Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30) https://smartinthekitchen.com/2018/02/red-curry-carrot-ginger-soup/

    Pizanna’s Vegan Carrot Birthday Cake

    Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing

    What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter

    Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette

    Feed the Swimmers’ Air Fried Rainbow Carrot Chips with Tzatziki

    Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts

    Been There Tried It’s Carrot Latkes with Cranberry Aioli (Paleo)

    Dirty Whisk’s Carrot and Herbed Ricotta Tart

    Farm and Coast Cookery’s Carrot & Herbed Ricotta Phyllo Tart

    Seed and Mill’s Carrot Cake with Tahini Caramel Frosting

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    Burgers + Fries (and friends)

    July 19, 2017

     

    Summer BBQs

    I love summer for so many reasons; the rain has finally subsided here in the great Northwest, I get to spend time with my family back east and one of the best reasons, impromptu summer BBQs with our neighbors and close friends.

    I'm the girl that loves to walk outside and see my neighbors, talk to my neighbors and have full on drinks and meals together...really as often as we possibly can. I think part of it is me as person that just loves to socialize, but also part of my culture. I recently read an article that my sister-in-law shared with me from the NY Times about "How to Throw a Relaxed Parisian Dinner Party". It is the epitome of how I was raised. The article was about how this Beirut-born designer puts together elegant easy breezy gatherings with friends that are completely centered around food. Now, I'm not calling my summertime BBQs fancy or elegant, but the premise of the article was that friends and family should be enjoyed and celebrated ~ especially with and around food. I don't need an RSVP from my friends to come over and spend time with me, but you better believe that the second you come over there will be food! We're wired to connect with people and food is the gateway. We all NEED food and enjoy being fed.

    Summertime is the easiest time to connect with our friends. The weather is warm, everyone is outside and it stays light until past 10pm. It's only natural to want to socialize and get together to BBQ. While most of my gatherings consist of much Lebanese cuisine, there are times when a good old fashion burger is just what is needed. 

     

    Burgers

    Fresh beef seasoned with all the right spices tossed on the grill hit the spot! To make these extra special, I made some homemade hamburger buns which really brought these burgers home. 

    In the burger world, a little fat is good. I'm all about lean meats and keeping things healthy but if you skimp on the fat content in a burger you won't achieve the same juiciness you're hoping for. I like to use 85/15 which is a good balance of lean meat to fat and results in a perfect, not too greasy hamburger. The trick to making the juiciest burgers is adding chopped onion to your mix. The onions begin to sweat while on the grill and make them so moist! Salt, pepper, Worcestershire sauce, Italian seasoning, garlic powder (or toum if you have) round out these burgers perfectly. Top with homemade pickles and some good cheddar cheese and you have a worthy dinner. 

     

    Oven Baked Sumac Fries

    And then...you have the fries! Can one even eat a burger without fries? I'm not entirely sure! We literally have these oven baked sumac fries regularly around here. They are way better than anything frozen you'll ever eat! Perfectly crisp edges, the imperfection of the slightly awkward cuts and tender centers make these dynamite. Oven baked in olive oil, coated in toum and finished with flake salt, pepper and sumac. The sumac spice is a bit lemony and tangy, it really brings the flavor up immensely. I hope you give these burgers and fries a try at your next BBQ! I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

     

    Print Recipe
    Burger + Sumac Oven Baked Fries
    Course Main Dish
    Cuisine American, BBQ
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings
    Ingredients
    Burgers
    • 2 lbs ground beef 85/15
    • 2 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 teaspoon all spice
    • 1 teaspoon garlic powder or 1 tablespoon toum
    • 1 teaspoon Italian seasoning
    • 2 teaspoon Worcestershire sauce
    • 1 medium onion diced
    • 8 slices of cheddar cheese or your favorite type
    Oven Baked Sumac Fries
    • 3 lbs potatoes Any variety will do, red and yellow potatoes may cook faster
    • 2-3 tablespoon olive oil use 2 tablespoon if using toum
    • 1 teaspoon garlic powder use 1 tablespoon toum if you have
    • 2 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 teaspoon paprika
    • 1 tablespoon sumac
    • small bunch chopped chives
    • Flake sea salt
    Course Main Dish
    Cuisine American, BBQ
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings
    Ingredients
    Burgers
    • 2 lbs ground beef 85/15
    • 2 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 teaspoon all spice
    • 1 teaspoon garlic powder or 1 tablespoon toum
    • 1 teaspoon Italian seasoning
    • 2 teaspoon Worcestershire sauce
    • 1 medium onion diced
    • 8 slices of cheddar cheese or your favorite type
    Oven Baked Sumac Fries
    • 3 lbs potatoes Any variety will do, red and yellow potatoes may cook faster
    • 2-3 tablespoon olive oil use 2 tablespoon if using toum
    • 1 teaspoon garlic powder use 1 tablespoon toum if you have
    • 2 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 teaspoon paprika
    • 1 tablespoon sumac
    • small bunch chopped chives
    • Flake sea salt
    Instructions
    Burgers
    1. Place ground beef in a large bowl. Add in all the seasonings and mix well to incorporate.
    2. Form burgers into patties. This recipe will make eight ¼ pound burgers or six ⅓ pound burgers. I tend to make smaller burgers for kids.
    3. After forming the patties, make a hole in the center of each burger. This will help to prevent the burgers from shrinking while grilling.
    4. Heat your grill to medium-high and place burgers on for 4-5 minutes and flip to cook another 4-5 minutes. If you’d like to add cheese, place a slice during the last minute of cooking to allow it to melt.
    5. Remove burgers from grill place on buns and top with pickles, lettuce, onions, tomatoes or wherever your taste buds lead you.
    Oven Baked Sumac Fries
    1. Preheat oven to 475°F
    2. Line 2 sheet pans with silicone or parchment paper; you may also use a non-stick sheet pan.
    3. Wash and trim potatoes to remove any blemishes.
    4. Cut in half, then cut each half into 4 wedges.
    5. Toss potatoes and all of the ingredients in a bowl EXCEPT the sumac, chives and flake sea salt.
    6. Line coated potatoes on sheet pans skin facing down and top of wedge facing up.
    7. Bake for 35-45 minutes rotating the pans every 15 minutes. After the first 15 minutes, using a spatula, toss the fries to re-coat and flip on the sheet pan so other areas become crisp.
    8. Continue to rotate and toss the fries every 15 minutes.
    9. Once fries appear to have a crisp exterior, remove from oven and sprinkle with sumac, chives and flake sea salt. Toss to coat. Enjoy hot.
    Recipe Notes

    Homemade buns were made using Taste of Home recipe. I adapted to use 2 ½ cups bread flour and 1 cup all-purpose flour, egg washed the tops and added sesame seeds. 

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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