Stag's-horn Sumach recipes - Sumac lemonade and Sumac dip

Sumac lemonade: infuse sumach berries in cold water for 24 hours. Strain through a sieve and add sugar to taste. Sumac dip: mix 150g plain yoghurt, 1 tbsp dried grated sumach and 1 handful chopped mint. Season with salt and pepper. Serve with chapattis or bread. Chapattis (makes about 10): Mix 500g plain flour and a pinch of salt. Add 400ml water gradually to form a soft pliable dough. Roll into golf ball sized pieces and roll out to 20cm rounds. Cook on a hot dry frying pan for 1 min until brown blisters appear, flip and cook other side.