Guest guest Posted August 28, 2007 Report Share Posted August 28, 2007 Lentils Syrian Style 2 tablespoons garlic, peeled 1 1/2 cups dried lentils 4 tablespoons olive oil 5 Swiss chard leaves, washed, dried, stems removed and sliced into thin strips 3/4 cup finely chopped fresh cilantro leaves 1 cup water or remaining lentil liquid 1 tablespoon juice of a lemon 2 tablespoons pomegranate molasses Using a mortar and pestle, pound the garlic until pulverized. Alternatively, smash garlic with a chef's knife, then continue mashing it. You don't want minced garlic, which tends to burn. Rinse lentils in a sieve, holding back stones or grit. Place lentils in a pot and cover with water. Bring up to a boil, then lower heat and cook lentils at a simmer, until tender, between 30 and 45 minutes. Check doneness after first 20 minutes, then every 10 minutes, as cooking time varies according to age of lentils. Drain and set aside; reserve cooking liquid if using. Salt lentils to taste. Add 1 tablespoon of the olive oil to the emptied, rinsed-out pot, over medium heat, then add chard until wilted, about 2 minutes. Remove chard; set aside. Heat remaining 3 tablespoons oil and add garlic and cilantro, stirring constantly. Cook about 1 minute, reduce heat and return chard, plus lentils and liquid of choice. Stir to combine and cook on medium heat, about 10 minutes. Add lemon juice, pomegranate molasses and stir again. Serves 6. Take the Internet to Go: Go puts the Internet in your pocket: mail, news, photos & more. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2007 Report Share Posted August 29, 2007 What is pomegranate molasses? What is a good substitute? - " Char " <charrem73 <gourmet-recipes-from-around-the-world > Wednesday, August 29, 2007 12:36 AM Lentils Syrian Style > Lentils Syrian Style > > 2 tablespoons garlic, peeled > 1 1/2 cups dried lentils > 4 tablespoons olive oil > 5 Swiss chard leaves, washed, dried, stems removed and sliced into thin > strips > 3/4 cup finely chopped fresh cilantro leaves > 1 cup water or remaining lentil liquid > 1 tablespoon juice of a lemon > 2 tablespoons pomegranate molasses > > Using a mortar and pestle, pound the garlic until pulverized. > Alternatively, smash garlic with a chef's knife, then continue mashing it. > You don't want minced garlic, which tends to burn. > Rinse lentils in a sieve, holding back stones or grit. Place lentils in a > pot and cover with water. Bring up to a boil, then lower heat and cook > lentils at a simmer, until tender, between 30 and 45 minutes. Check > doneness after first 20 minutes, then every 10 minutes, as cooking time > varies according to age of lentils. Drain and set aside; reserve cooking > liquid if using. Salt lentils to taste. > Add 1 tablespoon of the olive oil to the emptied, rinsed-out pot, over > medium heat, then add chard until wilted, about 2 minutes. Remove chard; > set aside. > Heat remaining 3 tablespoons oil and add garlic and cilantro, stirring > constantly. Cook about 1 minute, reduce heat and return chard, plus > lentils and liquid of choice. Stir to combine and cook on medium heat, > about 10 minutes. Add lemon juice, pomegranate molasses and stir again. > Serves 6. > > > > > Take the Internet to Go: Go puts the Internet in your pocket: mail, > news, photos & more. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2007 Report Share Posted August 29, 2007 This is what I would do, I would stir together 1 tablespoon of Pom pomegranate juice with 1 tablespoom of honey or maple syrup. I'm sure it would be a close match. Donna --- sonshe <sonshe wrote: > What is pomegranate molasses? What is a good > substitute? > > > - > " Char " <charrem73 > To: > <gourmet-recipes-from-around-the-world > > Wednesday, August 29, 2007 12:36 AM > Lentils Syrian Style > > > > Lentils Syrian Style > > > > 2 tablespoons garlic, peeled > > 1 1/2 cups dried lentils > > 4 tablespoons olive oil > > 5 Swiss chard leaves, washed, dried, stems removed > and sliced into thin > > strips > > 3/4 cup finely chopped fresh cilantro leaves > > 1 cup water or remaining lentil liquid > > 1 tablespoon juice of a lemon > > 2 tablespoons pomegranate molasses > > > > Using a mortar and pestle, pound the garlic until > pulverized. > > Alternatively, smash garlic with a chef's knife, > then continue mashing it. > > You don't want minced garlic, which tends to burn. > > Rinse lentils in a sieve, holding back stones or > grit. Place lentils in a > > pot and cover with water. Bring up to a boil, then > lower heat and cook > > lentils at a simmer, until tender, between 30 and > 45 minutes. Check > > doneness after first 20 minutes, then every 10 > minutes, as cooking time > > varies according to age of lentils. Drain and set > aside; reserve cooking > > liquid if using. Salt lentils to taste. > > Add 1 tablespoon of the olive oil to the emptied, > rinsed-out pot, over > > medium heat, then add chard until wilted, about 2 > minutes. Remove chard; > > set aside. > > Heat remaining 3 tablespoons oil and add garlic > and cilantro, stirring > > constantly. Cook about 1 minute, reduce heat and > return chard, plus > > lentils and liquid of choice. Stir to combine and > cook on medium heat, > > about 10 minutes. Add lemon juice, pomegranate > molasses and stir again. > > Serves 6. > > > > > > > > > > Take the Internet to Go: Go puts the > Internet in your pocket: mail, > > news, photos & more. > > > > [Non-text portions of this message have been > removed] > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2007 Report Share Posted August 30, 2007 A few months ago, I got some date and also raisin molasses. They both tasted quite a bit like unsulphured molasses. It was almost a combination of molasses and raisins. I would presume it would be similiar with pomegranate molasses. I saw the pomegranate molasses at the store also. I think the brand was Indo-European. GB , Donnalilacflower <thelilacflower wrote: > > This is what I would do, I would stir together 1 > tablespoon of Pom pomegranate juice with 1 tablespoom > of honey or maple syrup. I'm sure it would be a close > match. > Donna > --- sonshe <sonshe wrote: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2007 Report Share Posted August 30, 2007 Itms such a small amoiunt needed in the recipe your juice and lime juice sounds good. Donna Sent via BlackBerry from T-Mobile Maureen <ailanthus Thu, 30 Aug 2007 09:31:47 Re: Lentils Syrian Style Pomegranate molasses is pomegranate juice that's been boiled down to a thick syrup. This is the recipe I used the one time I made it from scratch: http://www.mightyfo <http://www.mightyfoods.com/archives/2006/09/recipe_pomegranate_molasses.html> ods.com/archives/2006/09/recipe_pomegranate_molasses.html After that I bought a bottle (Cortas, which is a Lebanese brand). The only ingredient listed on the bottle is pomegranate juice. The best I can describe the taste is intense, very tangy pomegranate juice (I like it a lot.) If you don't want to mess with boiling down the juice, I think combining pomegranate and lime juice would work pretty well in most things (or even using lime juice by itself in a pinch). The bottled pomegranate juices I've seen use sweeter juices to cut the tart flavor, so lime juice might be closer, depending on what's available near you. Now that I think of it, skimming off the syrup from a tart cranberry sauce would probably be closer in taste and consistency. Hope this helps! sonshe wrote: > What is pomegranate molasses? What is a good substitute? > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2007 Report Share Posted August 30, 2007 Pomegranate molasses is pomegranate juice that's been boiled down to a thick syrup. This is the recipe I used the one time I made it from scratch: http://www.mightyfoods.com/archives/2006/09/recipe_pomegranate_molasses.html After that I bought a bottle (Cortas, which is a Lebanese brand). The only ingredient listed on the bottle is pomegranate juice. The best I can describe the taste is intense, very tangy pomegranate juice (I like it a lot.) If you don't want to mess with boiling down the juice, I think combining pomegranate and lime juice would work pretty well in most things (or even using lime juice by itself in a pinch). The bottled pomegranate juices I've seen use sweeter juices to cut the tart flavor, so lime juice might be closer, depending on what's available near you. Now that I think of it, skimming off the syrup from a tart cranberry sauce would probably be closer in taste and consistency. Hope this helps! sonshe wrote: > What is pomegranate molasses? What is a good substitute? > > > > > > Quote Link to comment Share on other sites More sharing options...
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