This mocktail can be made with freshly squeezed juice from a pomegranate or by using Pomegranate Juice. To juice the pomegranate, cut it in half (as you would a grapefruit) and juice using a citrus reamer or a juicer. Pour mixture through a cheesecloth-lined strainer or sieve. One large pomegranate will produce about 1/2 cup of juice. I got this from a pomegranate site.
This protein rich dish will add a flavorful accent to broiled or grilled lamb chops or steaks. A combination of cinnamon, cumin, and cloves gives the dish a spicy Middle Eastern taste and aroma. Toss any cold leftovers with a mustard vinaigrette for an easy luncheon salad, or use it to make stuffed peppers!
Roasted crunchy chickpeas, made popular by low carb diets, now kid favorite sugar and cinnamon added! This is a high fiber, high protein snack! These crisp up as they cool. Adapted from The Sneaky Chef cookbook.
This comes from the winner of the top 10 food blogs of 2012 by Saveur, Lottie and Doof, and they got it from the cookbook "Jerusalem" by Yotam Ottolenghi and Sami Tamimi". Lottie and Doof say it's the best thing they made in 2012.
Pomegranates are very popular in the Middle East and used in Syrian, Persian,Indian and Pakistani cuisine.
Enjoy this wonderful syrup warm over waffles, pancakes, potato latkes, ice cream, custard or pudding desserts, or cold as a drink flavoring and whenever grenadine is required. Adapted from Pom Pomegranate juice site.
Pomegranates are full of skin preserving antioxidants, while white cane sugar provides a natural form of glycolic acid to help dissolve and puch away dead skin cells, says David Klass, the co-founder and president of Archipelago Botanicals and this scub is similar to their Archipelago Botanicals Pomegranate Body Scrub! This comes via Better Homes & Gardens magazine.
Bahrain, officially the Kingdom of Bahrain, is a small island country situated near the western shores of the Persian Gulf. It is an archipelago of 33 islands, with Saudi Arabia to the west and Iran to the north.
Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water! From Global Table Adventures.
Full of bright flavor, Chuck Hughes’ salad is a lovely mix of parsley, mint and oregano and is bulked up with tomatoes, cucumber, and chickpeas. Toasted and crumbled pita bread is an inventive way to replace traditional croutons! This is really inexpensive if you use herbs from your garden. From the Cooking Channel.
This simple caffeine free drink is served in the mountains of Lebanon, especially after a meal heavy in garlic. It is basically a mint tea with orange blossom water. From the cookbook From the Tables of Lebanon, Traditional Vegetarian Cuisine. Enjoy!
A delightful drink, perfect for hot days. A traditional Persian drink tweaked to make it easier. The lemon juice is not traditional, but is very good. Adapted from Fig and Quince, Modern Persian Cooking.