Syrian Baba ghanoush

2 large eggplants
2 large vine tomatoes, roughly chopped
1 roasted red pepper, roughly chopped (from a jar is fine)
1 small bunch fresh flatleaf parsley, chopped, reserving a few whole leaves for garnish
1 garlic clove, crushed
1 tbsp pomegranate molasses
2 tbsp extra virgin olive oil
1 pomegranate, seeds only
salt and freshly ground black pepper

  1. Preheat the oven to 350 F.
  2. Pierce the eggplants with a knife and roast in the oven for 45–50 minutes, or until really soft and tender. Set aside to cool.
  3. Once cool enough to handle, peel the aubergines and scoop the flesh into a large bowl.
  4. Stir in the tomatoes, peppers and parsley and mix well. Add the garlic, pomegranate molasses, extra virgin olive oil and season with salt and pepper, stirring to combine.
  5. Arrange in a serving dish, drizzle with olive oil. Garnish with the reserved parsley leaves and some pomegranate seeds.

 

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Syrian Roasted Red Pepper Dip

aka Muhammara

2 roasted red peppers (jarred is fine)
75g/2½oz walnuts
75g/2½oz white breadcrumbs
1 tbsp tahini
1 tbsp pomegranate molasses
4 tbsp extra virgin olive oil
fresh mint leaves, to garnish
salt and freshly ground black pepper

  1. Blend the red peppers in a food-processor until smooth and put in a large bowl.

  2. Blend most of the walnuts until you have fine crumbs and add to the pepper purée. Mix in the breadcrumbs and season well.

  3. Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary.

  4. Arrange in a serving dish and garnish with fresh mint and the remaining walnuts

Syrian Chickpea Salad

Syrian-inspired brunchChickpea Salad

400g tin fava beans/broad beans, drained
1 can garbanzo beans OR half of the cooked chickpeas
handful fresh parsley leaves
1 beef tomato, roughly chopped
squeeze lemon juice
2 tbsp pomegranate molasses
good pinch ground cumin
2–3 spring onions, thinly sliced

  1. To make the chickpea salad, mix half the remaining cooked chickpeas with the beans. Add the remaining ingredients and season to taste.

 

 

Orange Cardamom Banana Bread

Adapted from James Beard, Beard on Bread, page 170

INGREDIENTS:

1/2 stick butter
1/2 c sugar
1/2 c honey
1 tbsp molasses
2 eggs
1.5 c mashed very ripe bananas (3 large bananas)
1 tsp orange extract
1/2 tsp almond extract
1/4 tsp vanilla extract
1 tsp fresh ground cardamom
1.5 c all purpose flour
1/4 c almond flour (or ground almonds or 1/2 c sliced almonds)
1/2 tsp baking soda
1/2 tsp salt

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Cream butter in kitchenaid.
  3. Add sugar and honey. Mix.
  4. Add eggs. Mix.
  5. Add bananas. Mix.
  6. Add extracts. Mix.
  7. Add flours, salt and baking soda. Mix.
  8. (If using sliced almonds, fold them in now).
  9. Bake in 12 x 4.2 x 2.5 inch loaf tin and pour in batter. Bake for 1 hour, or until knife inserted in the center comes out clean.
  10. Enjoy!

NOTE: I baked in two baby bundt pans, a baby sponge pan, and a silicone peanut butter cup pan. Silicon mat was done in 13 min, other pans done in 18.

ICING (optional):

4 tbsp confectioner’s sugar
1 tsp lemon extract
1/4 c (add a little at a time! Could be less!) half and half

  1. Mix. Drizzle on cooled cake.
  2. Enjoy!