Submitted by: Barbara from Medina, Ohio
Yield: 2-3 salads depending on size
I powder the shallots using a mortar & pestle, then mix the dry ingredients plus the sumac with the water and mix or shake well. Add the oil and mix or shake well again. Best after flavors are allowed to blend for several hours. I do not refrigerate.
I usually mix the 9 dry ingredients in a large [6 times] batch and store in one of your large jars. This makes it very easy to whip up a fresh dressing when needed.