Cooking Lesson/5 Pomegranate Walnut Sauce and Figs Walnut Strudel

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

serves 8

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.

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