Did you know that pomegranate seeds can complement so many dishes? You’ll find it surprising that just 2 spoons of pomegranate seeds will enrich even a simple Israeli salad.
When it comes to Israel, especially at this time of year, New-Year pomegranates flood the markets with their beautiful shapes and colors. So, before I share some recipes from my ‘Cook in Israel’ cookbook I’d like to share with you a little more about these wonderful fruits.
Do you know that there are about 400 types of pomegranates around the world?
They differ in color, size and taste. Some are very sweet, while others are sweet and sour or just sour and tart. Sometimes you find the pale seeds are actually sweeter and the dark red end up sour. In Carmel market in Tel Aviv, where I feel at home and host all my guests, you can taste the seeds before buying them or sometimes just trust your vendor as I do :).
Along our food tours of the markets in Israel we find several species of these amazing fruits. Having a pomegranate turned into fresh squeezed juice right in front of us is one of the highlights of my food tour in Israel.
Pomegranates symbolize abundance and I assure you that by adding pomegranate seeds to your food you will enrich it and make it look amazing on the table.
Cauliflower with Tahini and Silan
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The cauliflower with tahini and silan (recipe from ‘Cook in Israel’ cookbook p.84) is one of the very popular dishes in my cooking classes. It looks beautiful and tastes delicious. It is always a successful dish, see what Ada Beth wrote me: “I think the cauliflower with pomegranate seeds is a good one (big hit at RH lunch)”.
Also, try my President’s Salad made with pomegranate seeds and pictured above.
Would love to hear your thoughts and comments on pomegranates.
Photos by Katherine martinelli
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