Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.
br>for crust:
mix cookie crumbs, melted butter and salt
epper, salt, egg, mint, and pomegranate molasses.
Add bulgur to
orm very fine crumbs. Press cookie crumbs evenly over bottom and
ndentation in center of each cookie.
Whisk egg whites to
ou add the pomegranate/ginger.
Fold in pomegranate seeds and ginger
ugar into butter. Add the pomegranate molasses and vanilla and beat
hill: 4 hours.
Prepare Pomegranate Sauce.
Preheat oven to
o mixture with the pomegranate juice concentrate or pomegranate molasses. Beat on
nderneath, then pour over the pomegranate juice. Cover the lamb with
br>Add in 2 cups pomegranate juice, cinnamon stick, and enough
nto the skin of the pomegranate, careful not to cut through
bsp cornstarch with 2 tbsp pomegranate juice. Bring 1 1/2
Pomegranate Molasses:
Place all the
ips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe
To make the pomegranate syrup, simmer the pomegranate juice with 1 cup sugar
iluted tamarind paste, the diluted pomegranate paste(or use 1 c
inutes.
Meanwhile, place the pomegranate juice into a small pan
side.
Score 1 fresh pomegranate and place in a bowl
Preheat oven to 400 degrees F. Toss vegetables with oil and salt and pepper.
Spread vegetables on a cookie sheet and roast in the oven for 20-25 minutes, stirring occasionally.
Put in a bowl with seeds and cheese. Mix gently and eat immediately.