Modified from ‘The Cooking of the Eastern Mediterranean” Paula Wolfert
Pomegranate molasses:
- Two cups fresh pomegranate juice; 1/3 cup sugar (I added less, brown sugar);
- 1/3 cup lemon juice (I added lime juice).
- Boil, reduce to abt 1/3 cup–rather, to the point when the phase change occurs.
- Took me by surprise, so the final product was QUITE molasses-y
- Boil, reduce to abt 1/3 cup–rather, to the point when the phase change occurs.
–just small tastes of it — ucchi kuLundu pOyidum 🙂
Walnut & Pomegranate sauce:
- 1.75 cup walnuts (grated or crushed: important if you want smooth sauce);
- 1/2 t paprika/Deghi mirch + pinch hotter stuff (I added black pepper powder ‘cos I couldn’t find my chile powder);
- 1 t ground coriander seeds; pinch salt.
- With blender on, add pomegranate molasses, 1.5 T diluted in 1/2 cup hot water
- Scrape into jar and add fresh coriander leaves (crushed in mortar).
Omitted marigold petals/saffron to ameliorate the ‘shocking pink’ Hmmf
–rombavE pramAdam!
Pumpkin/Squash
- Pumpkin 250 gm chopped and cooked in olive oil [until water disappears]. Remove oil [I didn’t]
- Place in bowl tahini 1.5 T (well blended); garlic 1 clove crushed with 1/2 t salt; 1 t lemon/lime juice. Blend until smooth.
- Add 1 T cold water and gradually fold in yogurt 2/3 cup drained to 1/3 cup; then the cooked mashed pumpkin; mix/blend well; salt, black pepper and ground cumin to taste.
–pretty good