Recipe Suggestions

Recipes and serving suggestions

Pomegranate Molasses

Pomegranate Molasses is an excellent seasoning for both salads and hot dishes, offering its own unique sweet and sour taste. It is also used as a natural and savoury condiment on meat and chicken.

Pomegranate Molasses is used quite widely in a variety of dishes, for example to deglaze fried chicken liver and other meat dishes before serving. (To deglaze you add the pomegranate molasses at the last minute and stir it into the rest of the ingredients as you turn up, then turn off, the heat on the dish. The pomegranate takes in the flavours and acts like a sauce.)

This product is also excellent with fried egg and sumac (dilute 1 table spoon pomegranate with 2 table spoons water and salt) where it is poured on the nearly-cooked eggs.

Pomegranate Molasses is also used as a ingredient in salad dressing with oil and vinegar/lemon.

It is mixed with crushed garlic, olive oil and a bit of salt to form a sauce for fried aubergines, cauliflower as well as other fried vegetable dishes. It makes an excellent sweet-sour alternative to soya sauce.

Rose Water

Rose Water has been used for centuries as an ingredient to enhance the taste of desserts. Orange Blossom Water and Rose Water are often combined in the same recipes, such as shortbread biscuits, milk and rice puddings, as well as traditional Lebanese sweets.

Here is a recipe for seasoning Wheat Porridge:

Prepare porridge with 250g wheat barley, 1.5ltr Water, and 1 tablespoon anise seeds. After serving, season bowl with: granulated sugar (or a granulated artificial sweetener), Orange Blossom Water and Rose Water. Garnish with 60g boiled/soaked Pinenuts, 60g boiled/peeled Walnuts, and 60g boiled/soaked blanched almond halves.

Rose Water is a primary ingredient in Sugar Syrup where 150ml water is mixed with 350g granulated sugar, 1 tablespoon lemon juice and brought to a boil before adding 1 tablespoon of Rose Water and 1 tablespoon of Orange Blossom Water, stirring and leaving to cool.

Orange Blossom Water

Orange Blossom Water is used to flavour desserts.

Also, Orange Blossom Water (1tbsp) is added to a small cupful of boiling water where and is served as an alternative to coffee after meals as it is great for digestion

Here is a recipe for seasoning Wheat Porridge:

Prepare porridge with 250g wheat barley, 1.5ltr Water, and 1 tablespoon anise seeds. After serving, season bowl with: granulated sugar (or a granulated artificial sweetener), Orange Blossom Water and Rose Water. Garnish with 60g boiled/soaked Pinenuts, 60g boiled/peeled Walnuts, and 60g boiled/soaked blanched almond halves.

Orange Blossom Water is a primary ingredient in Sugar Syrup where 150ml water is mixed with 350g granulated sugar, 1 tablespoon lemon juice and brought to the boil before adding 1 tablespoon of Rose Water and 1 tablespoon of Orange Blossom Water, stirring and leaving to cool.

Grape Heaven

A wonderful bitter-sweet sauce made from combining the richness of grape molasses and the bitter juice of young sour grapes. Here’s a beautiful salad suggestion:

100gr onions cut in rings and soaked for few minutes in 30-50ml grape heaven sauce
500 g of fresh rocca leaves
2 avocado fruits (500gr)
100gr raw almonds
100 gr raw cashew nuts
100 gr raw walnuts
100 gr seedless raisins

Mix the lot and add salt and lemon juice based on your taste buds!

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