Quasi Eastern Mediterranean recipes

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

–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 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

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