Creamy walnut and pomegranate sauce from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 15) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dish mellows for at least 2 hours. Can substitute "Pomegranate molasses" recipe on P404 for store-bought pomegranate molasses; Aleppo pepper or a pinch of cayenne mixed with sweet Hungarian paprika for Near East pepper; and powdered saffron or safflowers for marigold petals.

  • sherrib on July 18, 2015

    I didn't have Aleppo pepper so I substituted with a mix of paprika and hot paprika as suggested by Wolfert's website: http://www.paula-wolfert.com/recipes/syrian_spices.html I used powdered saffron instead of marigold petals as that is what I had on hand. The one issue I had is that I couldn't form a smooth sauce until AFTER the diluted pomegranate molasses had been added in. Other than that, though a bit involved, this yielded a deliciously pungent and exotic dip. We like our foods very very flavorful around here so I ended up using a bit more pomegranate molasses, salt and pepper than what the recipe called for (but probably could have left it alone as the flavors get stronger with time.)

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