I discovered the flavour of pomegranate molasses at a Syrian restaurant in Yerevan, Armenia. My taste buds had never experienced anything like it before and I was instantly in love with what I would soon learn to be a food product to consume my life. I am referring to the hunt I went on after returning home. What was this stuff and where could I find it? Eventually I found a bottle in Sainsbury’s (and have since found it in a few other places in London) and went home to try to re-create the masterpiece of a meal I’d had in this Syrian cafe on the streets of Yerevan.
If you’ve never experienced the sweet-tart taste of pomegranate molasses, I suggest you hunt a bottle down. I would probably have to say that in 2006 it was my food discovery of the year!
This treat is fabulous served with fresh bread, like Syrian onion bread, pitta or lavash as part of a great mezze spread.
Roasted Red Pepper and Pomegranate Salad
- First roast the bell pepper. You can do this under a grill or on your hob if you’ve got a gas burner. If you’re unsure, here are some good instructions.
- Peel the charred skin from the peppers and cut the vegetable into thin slices.
- Heat a small saucepan over a medium heat and add olive oil and cumin for a few seconds. Then add pepper slices, pomegranate molasses, lemon juice, and sugar (quantities can of course be adjusted to taste).