Do you have a neglected bottle of pomegranate molasses in your pantry that you bought for a recipe and never used again?
Let me help you out.
First a little background: Pomegranate molasses is a thick, dark ruby red liquid that is a beautiful combination of sour and sweet.The taste is some what reminiscent of balsamic vinegar. They share the intense sweet yet tart notes.
Pomegranate molasses is made by boiling down the juice of a special variety of pomegranates so technically it is not molasses, it is concentrated juice. In Arabic it is called dibs rumman دبس رمان and it is featured in many Middle Eastern and Mediterranean recipes ranging from marinades to salads, soups, desserts, and even drinks.
I love using it in salad dressings. Adding a touch to your favorite vinaigrette can really take your good old boring salad dressing to the next level. With its intense flavor and sticky nature which helps it cling to leafy greens . I am sharing one of my favorite pomegranate molasses dressings today along with my oregano and grilled halloumi cheese salad but if you need more inspiration try my monk salad and Fattoush .
But the fun doesn’t stop here, you can add pomegranate molasses to ground meat to add a wonderful depth of flavor to the recipe. I use it in the stuffing for Sfeeha (Lebanese meat pies) and Kubbeh.Cooking does tone it down making the taste much more subtle yet it adds a layer of flavor that is unique and irresistable. You can also use Pomegranate molasses as a glaze for roasted vegetables or for your choice of grilled meat. A drizzle on top of your soup is a great way to add color and it works as a beautiful substitute to sour cream.
So why don’t you dig up that neglected bottle of pomegranate molasses and give these recipes a try?
Pomegranate molasses salad dressing
Juice of one lemon (about 1/4 cup)
1/4 cup olive oil
1/4 cup or 4 tablespoons vinegar (see notes)
1/4 cup or 4 tablespoons pomegranate molasses
one clove of garlic minced
1/2 teaspoon dried mint
1/2 teaspoon sumac
1/2 teaspoon salt
Half of a red onion finely chopped (optional)
black pepper to taste
Add all the ingredients to a jar, close the lid and give it a good shake. You can also do this in your blender
For the vinegar you can use apple cidar vinegar or balsamic vinegar. The apple cidar vinegar will intensify the tart notes in the dressing while the balsamic plays on both the sweet and sour. Try both and let me know which one you like better :)
This salad is a must on my spring menu when fresh oregano is everywhere with its velvety green leaves and intense peppery taste. Mixed with smoky grilled halloumi, crunchy golden pita, juicy tomatoes and the beautiful purple hues of red onion strips infused with vinegar and sumac, each bite explodes in your mouth with a celebration of spring
Whenever I post a recipe with fresh oregano, I get many questions about oregano, thyme, which is which and which one are you using. So to avoid the confusion, this is the oregano I am referring to
Oregano and grilled halloumi cheese salad
4 cups oregano leaves, washed and dried
100 g halloumi cheese cut into bite size cubes and grilled
1 tomato chopped
1/2 red onion cut into strips
2 tablespoons vinegar
1 teaspoon sumac
1 loaf pita bread cut into squares
2 tablespoons olive oil
Pomegranate molasses salad dressing
In a bowl add the vinegar and sumac to the onion strips, rub the strips with the vinegar and sumac. Set aside for 10 minutes
Heat the olive oil in a pan, add the pita squares and stir until the pita is golden and toasted, remove from the pan to a plate lined with kitchen towels
Drain the onions, discard the vinegar
In a bowl toss the oregano, tomatoes, onions and dressing together.
Arrange in serving plate
Top with grilled Halloumi cheese and pita squares
You can toast your pita squares in the oven if you want to avoid the oil or you can go to the opposite extreme and deep fry them. I usually choose the middle ground and toss them with some olive oil in a pan until they are golden brown