Recipes
Pomegranate Marinated Flank Steak
Pomegranate marinated flank steak is juicy, flavorful, and tender every time. The marinade gives a mouthwatering glossy glaze on the grilled steak. Get all of the tips you need here for excellent flank steak! Pomegranate Molasses. The star player in my pomegranate marinated flank steak is pomegranate molasses. Think of this flavor profile as the Middle Eastern version of a balsamic vinegar: sweet + tart, with an acidic element much like lemon juice, lime juice, or red wine vinegar. But the thick lushness of the pomegranate does so much more than balsamic, giving the steak a gorgeous glossy glaze off the grill, and a steak sauce for dipping. .
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Tomato and pomegranate salad
This is definition of freshness, with its sweet and sour late-summer flavours. It is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredients that we've been lovingly cooking with for many years, and believed we knew everything there was to know about, yet had never thought of mixing them in such a way. That is until Yotam travelled to Istanbul and came across a similar combination of fresh tomatoes and pomegranate seeds in a famous local kebab restaurant called Hamdi, right by the Spice Bazaar. Use four types of tomato here to make the salad more interesting visually and in flavour. You can easily use fewer, just as long as they are ripe and sweet.
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Pomegranate Margarita
There’s nothing we love more than a good margarita variation…and here’s a new spin that’s got us hooked. Try the Pomegranate Margarita! Sweet tart pomegranate juice pairs perfectly with tequila and lime, balanced with the orange perfume of Cointreau. You can use either pomegranate juice or fresh-squeezed juice from the fruit, making it perfect for whatever you have on hand. It’s a great winter cocktail for when pomegranate is in season: but honestly: we drink it anytime. .
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Pomegranate Beef Stew
This beef stew, made with pomegranate juice, has a depth of flavour like it’s been simmered in red wine. Like red wine, pomegranate juice contains tannins that enhance the flavour and tenderise the meat as it simmers with onions, mushrooms, and garlic. This hearty flavourful stew makes a perfectly delicious cold-weather meal. .
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Pomegranate and sumac roast chicken
Pomegranate and sumac chicken is an ideal dish for an outdoor summer party. I favour cooking it in the oven because the marinade is apt to burn on a barbecue. Sumac is Turkey’s favourite spice. It’s a red berry with an astringent, lemony flavour, the fruit of a small bush. This dish is ideal as part of a warm and cold buffet where people have a bit of everything including a rice pilaf.
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Pomegranate Molasses Dressing
Pomegranate Molasses Dressing tastes like a more exotic and thicker version of Balsamic vinaigrette! Hailing from the Middle East, it’s made with pomegranate molasses which is like balsamic syrup – thick, syrupy, sweet and tangy. This dressing can be kept for weeks, and pairs exceptionally well with roasted vegetables.
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Baked mint rice with pomegranate and olive salsa
Cooking rice perfectly is one of those things that shouldn’t be complicated but can be surprisingly difficult, for some, to get right. Baking it in the oven, on the other hand, as I do here, is a completely foolproof method (and one that worked, incidentally, when feeding 700 people over two sittings at Wilderness festival in 2017!). This is such a great side to all sorts of dishes: roasted root vegetables, slow-cooked lamb or pork. To get ahead, the salsa can be made a few hours in advance and kept in the fridge.
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Pomegranate Molasses Barbecue Sauce
For this BBQ sauce, I was sent some pomegranate molasses as a sample to try, and I loved its sweet and sour, tangy kind of taste. I reckoned that it would work brilliantly in a barbecue sauce, and our kids agreed. You can use it as a barbecue mop in the last 30 minutes of cooking your meat or marinate meat in the sauce for at least 30 minutes before cooking it up. .
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Eggplant and Lentil Stew
A summer staple from the coastal town of Antakya, this light stew is a favorite of Musa Dagdeviren's wife, Zeynep, who was born there. To keep the textures and flavors of the vegetables distinct, Musa layers the eggplant in a pot with tomatoes, lentils, chopped onions and garlic, then slowly cooks it, covered, without stirring. The stew is best when made ahead and allowed to mellow for at least a few hours. .
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Stuffed aubergine with feta and pomegranate
The pomegranate molasses is the secret to this delightful roast aubergine and feta vegetarian recipe. An effortless supper dish.
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POMEGRANATE SORBET
Perfectly pomegranate sorbet. Smooth, sharp and tastes just like pomegranate. This is a cinch of a recipe, most of the labor is in the de-seeding of the pomegranate. You’ll need an ice cream maker to churn it. .
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