Pomegranate Molasses Strikes Back

We had quite a banquet on Friday night. Although I wouldn't rate it my pick of the dishes, several guests raved about the pomegranate and walnut dip that we served with Turkish bread.

We have long held out on pomegranate molasses. It somehow epitomized the affluent and unnecessary in ingredient lists. Having used it now, I take it all back, or join the ranks of affluent consumerist westerners who fill their pantry with exotic and expensive ingredients. I note that if you go shopping in middle eastern grocers here, it may be labeled with its French name - Grenadine. And it is cheap.

Walnut and Pomegranate Dip

• 110g walnuts
• 1/4 round flat bread
• 1 1/2 tsp ground cumin
• 1 tsp chilli flakes
• 1/2 cup olive oil
• 2 tbl pomegranate molasses

Put the walnuts, bread, cumin, and chilli flakes in a food processes, and process until finely ground, then add the oil and pomegranate molasses and process until smooth.

Makes about 1 - 1 1/2 cups. Keeps for up to 2 weeks in the fridge.