Charred Tomato Sauce With Pomegrante Molasses Khashkesh Recipes
POMEGRANATE MOLASSES BARBECUE SAUCE
I was sent some pomegranate molasses as a sample to try and 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 as a barbecue mop in the last 30 minutes of cooking your meat on the barbecue or marinate chicken or other meat in sauce for at least 30 minutes before cooking in oven or on barbecue. Do not grill or bake for longer than 45 minutes, as the sugar syrups and tomato ketchup are likely to burn and make the food taste bitter.
Provided by Axel Steenberg
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- In a bowl, stir together the soy sauce, ketchup, pomegranate molasses, honey, sunflower seed oil, mustard, garlic, sea salt, black pepper, and paprika to make a smooth paste.
Nutrition Facts : Calories 37.6 calories, Carbohydrate 5.7 g, Fat 1.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 266.2 mg, Sugar 5.2 g
HALLOUMI WITH TOMATOES & POMEGRANATE MOLASSES
Salty halloumi cheese, sweet pomegranate molasses and fresh mint make a delicious combination in this quick Lebanese meze dish
Provided by Tony Kitous
Categories Dinner, Lunch, Side dish, Supper
Time 13m
Number Of Ingredients 7
Steps:
- Pour the olive oil into a medium bowl, add the za'atar and stir to combine. Add the halloumi and toss in the mixture until well coated.
- Heat a large griddle pan. Place the halloumi in the pan and cook for 1-2 mins, then turn over and cook for a further 1-2 mins until golden brown on both sides. After turning the halloumi, add the cherry tomatoes and move them around the pan quickly so they cook all over.
- Transfer the halloumi and tomatoes to a plate, then drizzle over the pomegranate molasses and serve with the mint leaves and pomegranate seeds scattered over.
Nutrition Facts : Calories 424 calories, Fat 35 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 3.5 milligram of sodium
FLANK STEAK WITH CHARRED TOMATO SAUCE
This is the ultimate summer meal to serve family-style. With a phenomenal charred tomato sauce on top, it never disappoints.
Provided by Dan Churchill
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season steak on both sides with salt 20 minutes before grilling.
- Turn grill to high heat, drizzle the steak with olive oil and cook turning every 15 seconds for 2-3 minutes or until it springs back slowly when touched, allow to rest, season with pepper.
- For the tomatoes, drizzle them and garlic with olive and cook on the grill for 1-2 minutes or until jammy and charred.
- Remove tomatoes stem and place in a bowl, squeezing the garlic flesh inches Give it a mash with a fork before mixing with parsley, zest and juice of lemon and balsamic vinegar. Season with salt and pepper.
- To serve slice steak against the grain and serve with dollops of the charred tomato sauce .
Nutrition Facts : Calories 374.3, Fat 21.1, SaturatedFat 6.8, Cholesterol 115.7, Sodium 100.7, Carbohydrate 7, Fiber 1.1, Sugar 4.8, Protein 37.1
GARLIC SAUCE
Number Of Ingredients 5
Steps:
- Combine the garlic, 1/2 cup lime juice, the vinegar, water, and 1 tablespoon salt in a blender and process until creamy and smooth. Taste for seasoning, adding lime juice or salt as necessary the sauce should be highly seasoned. Serve immediately, or store, tightly covered in the refrigerator, for up to 3 days. Serve at room temperature.Makes about 1 1/4 cups
Nutrition Facts : Nutritional Facts Serves
CHARRED TOMATO SAUCE WITH POMEGRANTE MOLASSES / KHASHKESH
Number Of Ingredients 5
Steps:
- 1. Preheat the grill to high.2. Place the tomato on the hot grate and grill, turning with tongs, until charred on all sides, 8 to 12 minutes. Transfer to a platter to cool.3. Scrape most of the burnt skin off the tomato, then combine with the garlic, Pomegranate Molasses, 1/4 teaspoon cayenne, and salt and black pepper in a food processor. Process to a coarse paste. Taste for seasoning, adding salt or cayenne as necessary the sauce should be highly seasoned.4. Serve, at room temperature, within 4 hours of making.Makes about 1 cup
Nutrition Facts : Nutritional Facts Serves
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