Sumac Sour | Deep, Tart Sumac Reduction, Southeastern Turkish Style

Pick through the whole sumac berries to remove stems and debris. Coarsely crush them in a mortar or pulse in a blender for 5 seconds; do not grind them to powder, just crack the berries. Transfer the cracked sumac to a large bowl and pour 2 liters warm water over it.

Pour the liquid into a wide pot, bring to a boil over medium heat, and continue boiling uncovered, skimming off the foam. When it has reduced to one-tenth of its volume, coats the back of a spoon in a thin layer, and a drop does not spread immediately on a plate, add the salt and remove from the heat; about 300 ml of sour reduction should remain.