Indulging in the delights of sunny Mediterranean countries and leisurely days by the beach often involves savoring fried calamari dishes. This culinary pleasure is a common thread across various cultures, each with its unique take on this crispy and flavorful seafood favorite. In the Eastern Mediterranean, where squid is abundant, it is prepared in a multitude of ways. My personal touch of incorporating sumac spice into the batter elevates this dish, adding a delightful sweet and tart flavor profile. When the squid hits the hot oil, magic ensues, resulting in a dish that is not only incredibly tasty but also perfectly complemented by a refreshing yogurt and lemon dip.

Ingredients:

• 8 ounces squid tubes, cut into ¼ inch thick rings
• 1.5 cups milk
• 1 cup bread crumbs
• 2 tablespoons sumac (1 tablespoon for batter, 1 tablespoon for sprinkling)
• ½ teaspoon salt
• 1 egg, lightly beaten
• 4 tablespoons olive oil
• 1 lemon, cut into wedges

• For Lemon Yogurt Dip:
  • 1 cup Greek yogurt
  • Juice of ½ lemon

Instructions:

1. In a deep bowl, place the squid rings and cover them with milk. Chill in the refrigerator for one hour to tenderize.
2. While the squid is marinating, prepare the lemon yogurt dip by mixing the Greek yogurt with the lemon juice in a bowl. Chill the dip in the refrigerator until serving.
3. On a plate, combine bread crumbs, 1 tablespoon of sumac, and salt, mixing well. In another bowl, lightly beat the egg.
4. Remove the squid from the milk and drain in a strainer.
5. Dip each squid ring into the beaten egg, then coat it with the sumac breadcrumb mixture.
6. Heat half of the olive oil in a heavy-bottomed pan. Working in batches, fry the squid until golden brown, adding more oil as needed.
7. Serve the crispy calamari hot, sprinkled with a pinch of salt and accompanied by the lemon wedges and chilled lemon yogurt dip.