Plus 3 Easy Ways to Use it ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
Our runaway hit, Pomegranate Molasses, is back! You all loved it so much last year that we sold out of the first harvest almost immediately. Our partner farmers in Turkey grow the Hijazi variety, prized for its tart flavor. The pomegranates are hand-harvested at peak ripeness, pressed into juice and slowly reduced into the freshest pomegranate molasses in the world. The result is a balance of sweet and tangy, with the richness of ripe fruit and the sharpness of acid. If you’ve never tried it before, think balsamic vinegar meets jam. | | This bottle will be a workhorse in your kitchen: it adds acidity and sweetness that you can use in everything from a sweet morning yogurt bowl to a savory braised beef dinner. Below are three easy ways to use it to make sure you feel confident giving it a try! Use in a Drink! The next time you pour yourself a glass of seltzer, add a drizzle of Pomegranate Molasses. It turns into a delicious and colorful drink — think like a grown-up version of a Shirley Temple, topped with a lime and cherry. Make a Salad Dressing! So many dressings are made with a ratio of oil to vinegar, so let’s expand our repertoire with Pomegranate Molasses substituting for the vinegar. Whisk together 3 Tbsp Olive Oil + 2 Tbsp Pomegranate Molasses + ½ lemon squeezed + pinch of salt. Optional, but recommended: also add in 2 tsp Cured Sumac + 2 tsp Euphrates Mint. Serve over a mix of cucumbers, tomatoes and red onion, or drizzled over a grain salad. | | A Delicious Dinner! If you’re ready to cook with it, try our take on the viral kebab recipe!
It’s ready in under an hour and we’re adding in our favorite spices and the molasses! Everything comes together on a sheet pan, then bakes into juicy, deeply spiced kebabs with caramelized edges.
Pair with a fresh cucumber-tomato salad and a bright tahini sauce for a real crowd-pleaser. | | AN EXTRA PINCH 🤌 -
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Friend and collaborator, Ham El-Waylly, talks all about his new cookbook, “Hello, Home Cooking” in a recent interview with Kerry Diamond of Cherry Bombe. -
Another book we’re excited about is, “My Jamaican Table: Vibrant Recipes from a Sun-Drenched Island” by Andre Fowles. Read more about his background and his experiences cooking for Bruce Springsteen here. -
What’s the mystery spice this week? When this item appears at the farmer’s market it’s usually the first tell-tale sign of spring! 🌱 | | Questions? Feedback? Ideas? We love to hear from you. Just reply to this email.
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