Pomegranate Molasses And Pine Nut Cookies Recipes

TOMATO SALAD WITH PINE NUTS AND POMEGRANATE MOLASSES

Steps:

• Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15-20 minutes.
• Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.
• Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more.
• Transfer salad to a platter and drizzle pomegranate molasses over.

POMEGRANATE MOLASSES AND PINE NUT COOKIES

Steps:

• Preheat oven to 375°F.
• Sift together flour, baking soda and salt. Set aside.
• In the work bowl of a stand mixer, using the paddle, cream sugar into butter. Add the pomegranate molasses and vanilla and beat until combined.
• Add the dry mixture by thirds, beating on medium speed, until just barely combined.
• Fold in the pine nuts by hand with a rubber spatula.
• Line 2 cookie sheets with parchment or Silpats. Drop batter by tablespoonfuls, 2" apart. Bake in preheated oven 10 minutes or until golden. Cool 5 minutes on the sheets, then transfer to a rack until completely cool. Store in an airtight container up to 1 week. Enjoy with ice-cold milk.

TURKISH PIZZA WITH SPICED POMEGRANATE BEEF & FETA

Steps:

• Mix the dough following pack instructions (leave about 2 tbsp of the bread mix in the bag for dusting and rolling out later). Knead for 8-10 mins, then coat the dough in oil, place in a large bowl and cover. Leave to rise until doubled in size. The warmer your kitchen is, the faster it will rise, but generally it should take 1-2 hrs.
• Heat oven to 240C/220C fan/gas 9 (or the highest setting). Sprinkle 2 baking trays with a little of the reserved flour and place in the oven to heat up.
• Heat the olive oil in a large frying pan until hot. Add the onions and garlic, and cook for a few mins until softened. Add the beef and let it brown for about 5 mins, breaking up the mince as it cooks. Pour off any excess oil. Add the spices, chilli, 2 tbsp of the tomato purée, 5 tbsp of the pomegranate molasses and some seasoning. Cook for 1 min, then remove from the heat.
• Divide the dough into 6 balls. Sprinkle the remaining flour over a work surface and roll out the dough, each to about 25cm across. Remove the trays from the oven and place 2 pizza bases on each (you'll need to cook in batches). Spread the remaining tomato purée on each base. Top with the meat mixture, peppers, feta and pine nuts. Cook for 10 mins or until the bases are cooked through and golden brown around the edges. Drizzle over the remaining pomegranate molasses and serve.

GOATS CHEESE AND POMEGRANATE COUSCOUS WITH PINE NUTS

Steps:

• Place the couscous in a large bowl and cover with the hot stock.
• Set aside for 10 minutes until the grains are tender and all the liquid has been absorbed.
• Mix together the dressing of olive oil, molasses and lime juice.
• Fluff up the couscous using a fork.
• Gently stir through the cheese, pomegranate seeds, herbs and pine nuts.