Pomegranate adds a lot: 4 recipes with pomegranates for the holiday

Pomegranate has endless possibilities.

Yehaloma Levy prepares a pomegranate sauce for crispy okra, mixes reddish berries in a strong flavored herb salad, masterfully combines pomegranates with meat and eggplant in a fairy tale moussaka and concocts a drink of arak, pomegranates of course

Diamond Levy

09/21/2022

Wednesday, September 21, 2022, 12:45 p.m

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Strongly flavored herb salad with pomegranate seeds (Photo: Nimrod Saunders)

The beautiful, reddish pomegranate seeds can easily decorate any salad and dish.

They not only add beauty and festivity but also texture and a sweet-sour taste.

The powerful pomegranate concentrate is also a wonderful addition to enrich and deepen the taste of sauces.

Yaholoma Levy inserts pomegranate berries into a green salad full of herbs and strong flavor.

Why a goat?

Maybe because when you eat it you feel as if you ate a whole field.

The secret of this salad is to choose fresh greens and the generous seasoning of lemon juice and olive oil.

Then she uses the pomegranate concentrate as a sauce for fresh okra sauteed in a pan with sweet and sour cherry tomatoes, with a pronounced spiciness, combined with a little tahini and pine nuts.

To her moussaka she already adds both pomegranate seeds and a pomegranate concentrate that goes great with the tomato sauce, the meat and the eggplants.

To finish, she squeezes fresh pomegranate juice and serves it in a cocktail with a desert.

Because anise and pomegranate is simply a winning combination.

Okra in pomegranate and tahini concentrate

Recipe by: Yaholoma Levy, Walla system!

Food

• ★

• ★

• ★

• ★

• ★

• 30 minutes total

• Easy to prepare

• 4 diners

• fur

• Extras

• vegetables

• kosher

Okra on the pan with tomatoes and pomegranate concentrate

Ingredients

• • 250 grams of young okra

  • 2 stalks of oregano (leaves only)

  • 1 green hot pepper (thin slices from the bottom half)

  • 10 speckled cherry tomatoes, halved

  • ⅔ cup pure pomegranate concentrate

  • ⅓ cup olive oil

  • 2 tablespoons Futsilan

  • Ground black pepper

  • sea ​​salt

  • ¼ teaspoon shata pepper

  • 25 grams of roasted pine nuts

  • 4 tablespoons ready tahini

• For the conversion table click here >

Preparation

How do you prepare okra with pomegranate and tahini concentrate?

• 1 Carefully chop the okra stalks - be careful not to injure the okra and not to expose its inner cores.

  Wash and dry.

• 2 Heat a dry pan on the stove, put the okra and sear for 2-3 minutes.

  Add the oregano leaves and pepper rings, and continue to mix lightly with the wooden spoon.

• 3 Add the halved tomatoes, and after a minute add the olive oil to the pan, and also the spices.

  Mix gently for about 2 minutes.

• 4 Reduce the heat to minimum and add the pomegranate concentrate.

  Mix for a minute and add the silane.

  Be careful that the silane does not burn.

  Continue to fry for another minute or two and remove from the heat.

  Taste and adjust seasoning.

  The okra should have a sweet-sour taste, but with a pronounced spiciness.

  Okra on the pan in the pomegranate center (photo: Nimrod Saunders)

• 5

  Serving:

  transfer the okra and tomatoes to a serving plate, pour over the tahini sauce and sprinkle the roasted pine nuts.

Green salad with pomegranates

Recipe by: Yaholoma Levy, Walla system!

Food

• ★

• ★

• ★

• ★

• ★

• 10 minutes total

• Easy to prepare

• 5 diners

• Israeli

• vegan

• Recipes for Rosh Hashanah

• fur

• Salads

• kosher

Green and pomegranate salad

Ingredients

• • ½ bunch parsley

  • ⅓ bunch of cilantro

  • ¼ Zorreshmir

  • ½ basil (leaves only)

  • ½ bunch of mint (leaves only)

  • 1 rocket cluster

  • ½ strip of lettuce broken into leaves

  • 1 pomegranate broken into seeds

  • 1 fresh zucchini, thinly sliced ​​(optional)

  • 100 grams of lightly roasted almonds in a pan

  • Olive oil

  • lemon juice

  • sea ​​salt

  • Ground black pepper

• For the conversion table click here >

Preparation

How do you make a green salad with pomegranates?

• 1 Wash well and roughly chop all the green leaves together.

• 2 Add the pomegranate seeds and the zucchini.

• 3 Generously season with lemon juice, olive oil, salt and pepper, mix and taste - the taste of the salad should be intense.

  Sprinkle the roasted almonds on top, and serve.

Mosca with pomegranates

Recipe by: Yaholoma Levy, Walla system!

Food

• ★

• ★

• ★

• ★

• ★

• 40 minutes of work

• 90 minutes in total

• Moderate level of difficulty

• Recipes for Rosh Hashanah

• my flesh

• meat

• vegetables

• kosher

Moska for Rosh Hashanah with eggplants, meat and pomegranates

Ingredients

• • 2 oblong and hard eggplants

  • 4 potatoes

• For the meat and pomegranate filling:

  • A little olive oil

  • 1 chopped onion

  • 500 grams of fresh ground beef (preferably ribs)

  • 1 can crushed tomatoes (400 grams)

  • ½ cup pomegranate concentrate

  • 1 tablespoon sweet paprika

  • 1 teaspoon of sugar

  • Salt

  • Ground black pepper

  • 1 pomegranate broken into seeds

• For tomato sauce:

  • 1 can crushed tomatoes (400 grams)

  • 1 tablespoon olive oil

  • Salt

  • Ground black pepper

• For the conversion table click here >

Preparation

How do you make Mosca with pomegranates?

• 1

  The eggplants:

  slice the eggplants lengthwise into half-cm-thick slices. Brush them with olive oil and bake them in the oven at 180 degrees until they are soft and pliable, or lightly fry them on both sides in a pan with olive oil and absorb them with absorbent paper. Leave them aside.

• 2 Prepare the meat mixture: fry the onion cubes in a pan with a thick bottom until golden.

  Add the minced meat, crumble with a fork and mix.

  Pour the crushed tomatoes and the pomegranate concentrate.

  Add the dry spices and cook for about 10 minutes on low-medium heat with a lid.

  Taste and adjust seasoning if needed.

  
  
  

  .

• 3 Remove the meat from the pan and allow the mixture to cool slightly, then add the pomegranate seeds.

• 4. The sauce: mix the second box of crushed tomatoes with a little salt, black pepper and olive oil.

• 5

  The potatoes:

  slice them lengthwise as thinly as possible using a mandoli.

  You can place the slices in a bowl of boiling water for a few minutes.

• 6 ingredients: Spread tomato sauce on the bottom of a rectangular pan.

  Line with thin potato slices, lightly salt and pepper them.

  Arrange a layer of eggplant slices on top of the potatoes.

  Top them with the meat mixture, then eggplant again and finally potatoes.

  and pour the rest of the tomato sauce on top.

• 7 Cover the pan with aluminum foil and put in an oven preheated to 180 degrees for 40 minutes.

  Take off the cover and bake for another 20 minutes.

  serving

Grenade defector

Recipe by: Yaholoma Levy, Walla system!

Food

• ★

• ★

• ★

• ★

• ★

• 10 minutes total

• piece of cake

• 4 units

• Israeli

• Recipes for Rosh Hashanah

• fur

• fruits

• drinks

• kosher

Simple and easy.

Desert and pomegranates - a winning combination

Ingredients

• For 4 cups:

  • 3 ripe pomegranates

  • 12 ice cube

  • 4 fools

• For the conversion table click here >

Preparation

How do you make pomegranate arak?

• 1 Squeeze juice from three ripe pomegranates.

• 2 Take 4 tall glasses, put 3 ice cubes in each glass, and pour a shot of Arak.

• 3 Fill the glass with natural pomegranate juice, mix lightly and serve.

More fruit recipes

• Pomegranate - green salad and 3 more recipes with pomegranates for Rosh Hashanah

• Almond and pomegranate drink

• Pink pomegranate lemonade

• Pomegranate and pistachio vanilla mousse

• Apricot popsicles

• Baked persimmon brulee

• Orange cake with sugar syrup

• Drunken pear with blue cheese

• English orange cake with flavor

• Pomegranate drink and rose water

• Cherry liqueur

• Lemonade with pomegranates

• Chicken in cherries and beer

• Nutella and banana dumplings

• Food

• Recipes for Rosh Hashanah

Tags

• salad

• Muska

• pomegranates

• Arak

• okra

• recipes