Recipes using pomegranate:

A very important element in the traditional Indian cuisine, the pomegranate has finally reached the Western kitchens, especially since the natural way of living become a very important part of our lives.

1. Muhammara (a dish that uses red hot chili peppers or paprika and pomegranate syrup)
This recipe comes from Mesopotamia and it is, probably, one of the most aphrodisiac in nature.
Ingredients:
15 dried chili peppers, aprox. 50grams of crackers, 150-200 grams of kernel, 1 teaspoonful of sugar, 1 teaspoonful of caraway, one midsized onion, aprox. 100-150grams of olive oil, aprox. 50ml of pomegranate syrup, aprox. 100ml. of lemon juice, salt as you like it.
Cooking:
You let the chili moist in warm water, and then you peel and take away the seed and stub. Then, put them through the mincing machine, along with the kernel and the onion. Be careful so that these 3 components really mix together. Add then the crackers stamped in small pieces, sugar, caraway, salt and stir very well. Finally, add the olive oil, the pomegranate syrup and the olive oil. The Newly obtained mix should be then stirred with a fork. The final product is a powerful appetizer that can be served with vodka, scotch, cognac or brandy. You can add some fried nuts.

2. Spinach with pomegranate syrup
In order to "give life" to this recipe you need:
Ingredients:
1kg of spinach, 1 spoon of pomegranate syrup, 1/2 a glass of olive oil, 1 onion, 2 lemons, 3 spoons of pounded walnuts, salt and pepper on your taste.
Cooking:
You clean and wash the spinach, and then you cut it in thin slices. When you finally cut it, wash it well again, let it dry and scour it with salt. Fry then the onion in a bigger frying pan, using the olive oil. Then, put the spinach over the fried onion. Let the pan on the fire and add the pomegranate syrup, the salt, the condiments and the lemon juice. Mix around all the time and add the pounded walnuts and a cup of water (if you feel like needed, you can add some more water). The final mix stays in the pan, at small fire, until the spinach starts boiling. Then, you put it on a tray; decorate it with onion, lemon slices and tomatoes.