Pomegranate Walnuts Sauce
Makes 3 cups
6 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic
1 tablespoon fresh ground coriander seeds
1 tablespoon fresh ground cumin seeds
1 cup coarsely chopped walnuts
1/2 cup pomegranate molasses
3 tablespoons Harrisa, or any red pepper paste*
1/2 cup lemon juice
salt to taste
-In heavy saucepan, heat the olive oil and saute the onion, over medium heat, for 5 minutes.
-Add the garlic, the coriander and cumin. Stir and saute for couple of minutes.
-Add the walnuts, stir and saute for one of minute.
-Add the rest of the ingredients. Stir, and cook over medium heat for 5 minutes. Remove from the heat.
*Harrisa, is red pepper paste. It can be hot or mild and it is sold in all Middle Eastern Stores.
Figs and Walnuts Strudel
1 Sheet store bought puff pastry
2 cups figs and walnut jam, see recipe below
4 tablespoons honey
-Place puff pastry sheet on cookie sheet.
-Spoon the fig and walnut jam in the middle lengthwise.
-Fold the edge of the pastry to cover the jam.
-Place your palm on top of the folded pastry and turn the mold upside down, this way the sealed part is underneath.
-Bake in a 400 F. degree oven for 35 minutes or until the strudel is golden. Remove from the oven, drizzle the honey over it and serve.
Fig and Walnut Jam.
make 3 cups
2 cups dry figs, cut the tip and chop the figs into small pieces
1/2 cup coarsely chopped walnuts
1 cup sugar
3 cups water
1 teaspoon ground anise seeds
1 teaspoon lemon juice
-Place all the ingredients in a heavy pan, bring to a boil. Stir and cook over medium- low heat, stirring often- until the syrup thicken and it feels like honey texture.
-Remove from the heat, allow to cool down before serving.