Pomegranate Molasses

Traveling the globe can be pricey, but trying out new worldly recipes in your own kitchen is an easy and inexpensive way to taste more of the planet. In our world traveler series, we are doing just that: exploring the earth one dish at a time.

Muhammara is a Syrian roasted pepper and walnut dip often served with crackers, on kebabs, or over meat and fish. The longest part of preparing the dip is roasting the bell peppers. Of course you could just buy a jar, but they are so much better fresh. If you have never roasted your own, check out this how-to slideshow. Once you have the roasted bell peppers, the dip is incredibly simple to make with the help of a food processor.

The sweetness from the pomegranate molasses and roasted bell peppers is balanced by the tart lemon juice and spicy kick of jalapeño. I served it with pita chips, but it would be great as a veggie dip or a sandwich condiment. Skip the hummus and the onion dip and give muhammara a try. Curious about the recipe? Keep reading.

Looking for a new way to spice up your cooking life? Try pomegranate molasses, a dark liquid used to impart a tangy, sweet flavor in dishes, particularly those of Middle Eastern origin.

Despite the name, pomegranate molasses isn't truly molasses, which comes as a byproduct of cane or beet sugar processing. Rather, this deep purple reduction, which has the consistency of maple syrup, is made by cooking down the juice of pomegranates with lemon juice and sugar.

Historically, the resulting substance is used to bring a fruit-forward pucker to meats and dishes such as muhammara, a Syrian red pepper, walnut, and garlic spread. But its uniquely nuanced taste makes it an ideal flavor booster for much more, including soups and stews, and desserts such as ice cream, cake, and candy.
The ingredient is widely available in Middle Eastern markets. Have you ever cooked with pomegranate molasses?

Ever since we had a detailed discussion in the office about how much we love lamb, I've been in the mood for it. Because I don't make it all that often, I want it to be something special — yet not too expensive.

That's why I decided on a distinctive recipe for kofta, or ground meat kebabs, that calls for lamb, silky crème fraîche, delicate shallots, and pomegranate molasses for a complex yet delicate flavor.

These go on the grill first, before being simmered for a bit on the stovetop, which helps turn them tender and unctuous. See the recipe after the break