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Ingredients

• ✓ pomegranate molasses
• soy sauce
• ketchup
• honey
• sunflower oil
• mustard
• garlic
• salt
• black pepper
• paprika

Instructions

1. 1 Gather the ingredients.
2. 2 In a bowl, stir together soy sauce, ketchup, pomegranate molasses, honey, sunflower seed oil, mustard, garlic, sea salt, black pepper, and paprika to make a smooth paste.

By Axel Steenberg

Ingredients

• ✓ pomegranate molasses
• salt
• white sugar
• turkey drumstick
• white wine
• brown sugar
• molasses
• balsamic vinegar
• ketchup
• worcestershire sauce
• sage
• thyme

Instructions

1. 1 Place salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse turkey legs in brine, and seal the bag. Refrigerate for at least 2 hours to brine.
2. 2 In a saucepan, stir together white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup, and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust sugar, salt, and pepper if desired.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Remove turkey legs from brine and pat dry with paper towels. Discard brine. Heat a large oven-proof skillet over medium-high heat. Cast iron will work well. Fry turkey, frequently turning until browned on all sides. Place the pan with turkey into the oven.
4. 4 Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of remaining thyme and sage, and spoon some of sauce onto legs to coat. Return to the oven for an additional 30 minutes.
5. 5 Repeat seasoning and baste with sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve turkey with remaining sauce on the side.

By Scott Simmons

Ingredients

• ✓ pomegranate molasses
• lemon juice
• white vinegar
• sumac
• salt
• black pepper
• cherry tomato
• arugula
• walnut

Instructions

1. 1 Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
2. 2 Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.

By Saba

Ingredients

• ✓ pomegranate molasses
• ✓ pomegranate molasses
• garlic
• rosemary
• salt
• black pepper
• aleppo pepper
• mint
• cumin
• leg of lamb
• kitchen twine
• salt

Instructions

1. 1 Stir together 1/4 cup pomegranate molasses, garlic, rosemary, salt, black pepper, Aleppo pepper, mint, and cumin in a bowl until combined. Set aside.
2. 2 Lay lamb, fatty-side up, on a work surface. Cut 2 deep slashes in each fleshy end. Flip lamb and cut 10 to 20 shallow slashes across the surface of the fat.
3. 3 Spread 3/4 of the pomegranate molasses mixture over the flesh-side of lamb. Fold meat together and place into a large bowl. Spread remaining pomegranate molasses mixture over the fatty-side of lamb. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
5. 5 Remove lamb from marinade and discard excess marinade. Place lamb, fatty-side up, on a work surface. Tie the center section of lamb with kitchen twine to cinch roast together. Repeat ties four times along the length of roast.
6. 6 Season lamb with salt and place on the roasting rack in the prepared pan. Pour water below the rack to cover the bottom of the pan.
7. 7 Roast in the preheated oven until hot and slightly pink in the center, about 1 hour 45 minutes. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest lamb for 15 minutes, then transfer to a plate and brush with remaining 1 tablespoon pomegranate molasses.

By John Mitzewich

Ingredients

• ✓ pomegranate molasses
• sweet potato
• salt
• brown sugar
• buttermilk
• self-rising flour
• butter
• butter
• butter
• pomegranate juice
• pomegranate seed

Instructions

1. 1 Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
2. 2 Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
3. 3 Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
4. 4 Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
5. 5 Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
6. 6 Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
7. 7 Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
8. 8 Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

By John Mitzewich

Ingredients

• ✓ pomegranate molasses
• ground lamb
• panko bread crumb
• scallion
• mint
• advieh
• dill
• salt
• black pepper
• egg
• cooking spray

Instructions

1. 1 Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
4. 4 Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
5. 5 Brush the meatballs with pomegranate molasses as soon as they come out of the oven.

By LauraF

Ingredients

• ✓ pomegranate molasses
• olive oil
• walnut
• breadcrumb
• red bell pepper
• garlic
• lemon juice
• salt
• paprika
• aleppo pepper flakes
• cumin
• cayenne pepper
• parsley

Instructions

1. 1 Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
2. 2 Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in bread crumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
3. 3 Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
4. 4 Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
5. 5 Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

By John Mitzewich

Ingredients

• ✓ pomegranate molasses
• duck leg
• salt
• black pepper
• vegetable oil
• water
• olive oil
• onion
• turmeric
• cinnamon
• nutmeg
• chicken broth
• honey
• walnut

Instructions

1. 1 Season duck legs all over with salt and pepper.
2. 2 Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes. Turn and cook until browned on the other side, 2 to 4 minutes. Transfer legs to a plate; pour rendered duck fat into a bowl.
3. 3 Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from the heat.
4. 4 Place about 2 tablespoons duck fat into a Dutch oven; add olive oil and heat over medium heat until hot. Add onion and sauté until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, and nutmeg; cook and stir until fragrant, 1 minute.
5. 5 Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into the Dutch oven; bring to a simmer.
6. 6 Meanwhile, grind walnuts to a fine powder in a food processor.
7. 7 Cook and stir ground walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes; stir into broth mixture.
8. 8 Place duck legs into broth and press gently to submerge. Reduce the heat and simmer until duck legs are no longer pink at the bone and the juices run clear, 3 to 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
9. 9 Bring broth to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs to serve.

By John Mitzewich

Ingredients

• ✓ pomegranate molasses
• bulgur
• water
• olive oil
• onion
• tomato
• cucumber
• green bell pepper
• red bell pepper
• green onion
• parsley
• mint
• red pepper flakes
• olive oil
• lemon juice

Instructions

1. 1 Place bulgur in a bowl; stir in boiling water. Cover and let stand for 20 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in chopped onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3 Drain bulgur and return it to the bowl. Add cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, lemon juice, and pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.

By ahilgaz

Ingredients

• ✓ pomegranate molasses
• olive oil
• panko bread crumb
• salt
• black pepper
• all-purpose flour
• egg
• water
• eggplant
• onion
• garlic
• goat cheese
• provolone cheese
• parsley
• basil
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
2. 2 In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
3. 3 Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
4. 4 While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
5. 5 Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
6. 6 Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.

By JOENAUJOKAS

Ingredients

• ✓ pomegranate molasses
• mint
• parsley
• brown sugar
• bay leaf
• tomato paste
• tomato
• fava bean
• vegetable broth
• salt
• pea
• red bell pepper
• carrot
• butternut squash
• anchovy
• garlic
• onion
• olive oil
• olive oil
• red pepper flake
• paprika
• sea salt
• garlic
• cumin seed
• caraway seed
• coriander seed

Instructions

1. 1 To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside.
2. 2 Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture.
3. 3 Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute.
4. 4 Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen.
5. 5 Just before serving, stir in the chopped parsley. Top with the mint, if you like.

By XjacyX

Ingredients

• ✓ pomegranate molasses
• white sugar
• chipotle pepper
• adobo sauce
• chipotle pepper in adobo sauce
• yellow onion
• ketchup
• mint
• egg
• cilantro
• bread crumb
• ground beef
• ground lamb
• black pepper
• cinnamon
• cayenne pepper
• curry powder
• cumin
• paprika
• salt
• ginger
• garlic
• celery
• carrot
• yellow onion
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
3. 3 Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
4. 4 Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
5. 5 Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
6. 6 Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
7. 7 Unmold meatloaf onto a large plate. Slice and serve with the sauce.

By bstotts