Tabbouleh salad with pomegranate and sweet and sour chicken
Greek30 minutes1 hourTabbouleh salad with pomegranate and sweet and sour chicken
Cooking recipes | Main courses

PREPARATION

For the tabbouleh salad

  1. Place the bulgur in a bowl and cover with hot water. Let it soak for 10 minutes so that it absorbs the liquid and softens.
  2. Drain it, place it on kitchen paper and then in a large bowl.
  3. Finely chop the herbs, spring onions and cherry tomatoes and add them to the bulgur.
  4. Add salt and the pomegranate seeds.
  5. Pour the olive oil, the balsamic vinegar, the pomegranate juice and the balsamic cream over the salad.
  6. Cool the tabbouleh in the refrigerator for a while.

For the chicken

  1. Beat the ingredients of the marinade in a mortar and brush the fillet well.
  2. Cover and leave in the refrigerate for 15 minutes to a few hours.
  3. Cook the thin fillet in a hot non-stick pan (grill or frying pan) over medium fire for 3 to 4 minutes on each side.
  4. Cut into thin strips.

To serve

Serve the salad with the chicken and the fresh thyme.

For the tabbouleh salad1 cup bulgur¼ cup olive oil2 tbsp balsamic vinegar2 tbsp pomegranate juice5 cherry tomatoes½ bunch of parsley2 small spring onions1 cup pomegranate seedsSaltFor the marinated chicken1 chicken breast fillet¼ tsp garlic paste3 tbsp balsamic creamMustrardSaltPepperLearn More
Grilled chicken with pumpkin and pomegranate molasses
Greek30 minutes1 hourGrilled chicken with pumpkin and pomegranate molasses
Cooking recipes | Main courses

Preheat the oven to 200 degrees. Wash the chicken legs wearing glovesand put them in a non-stick pan. Add half a cup of water and cook over medium heat until they soften. Transfer the legs to a pot and place the broth from the pan in a cup. Pour half of the olive oil into the pot and sauté the chicken legs on all sides. Sauté the pumpkin for 10 minutes and transfer all the ingredients to a baking tray.

On top, add the rosemary, garlic cloves, salt and pepper. Cook the chicken broth, the remaining oil and the pomegranate molasses in a saucepan until caramelised.

Pour the sauce over the chicken and pumpkin in the baking tray and bake in the oven for 20-30 minutes.

Serve with a sprinkle of parsley.

Homemade pomegranate molasses

For one cup: Pour the pomegranate juice, sugar and lemon juice into a saucepan and heat over medium heat. Bring to a boil and stir until the sugar is dissolved. Lower the heat and simmer for about an hour, stirring occasionally. Pour the mixture into a sterilised jar and store in the refrigerator for 6 months.

4 tsp pomegranate molasses*8 chicken legs½ cup of water500 g pumpkin, peeled and sliced¼ cup olive oil8 cloves of garlica few sprigs of rosemary½ tsp salta pinch of parsleypepperHomemade pomegranate molasses3 1/2 cups pomegranate juice1/2 cup sugar1/2 cup lemon juiceLearn More
Veal with leek and pomegranate sauce
Greek30 minutes1 hourVeal with leek and pomegranate sauce
Cooking recipes | Main courses

Sauté the leeks in a spoonful of olive oil until they soften and add half of the pomegranate juice. Simmer for 4-5 minutes.

Mix the flour with salt and pepper and sprinkle the pieces of meat, turning them so that they are coated with flour on all sides.

Heat the rest of the olive oil in a deep pan and sauté the pieces of meat, turning them constantly until they are brown all over, add the leeks with their juice and lower the heat. Cover with a lid and let the food simmer until the meat is well tender (about 2-3 hours on medium heat). Prepare the mashed potatoes with milk and water according to the instructions on the package.

Then dissolve the syrup in the remaining pomegranate juice and pour it into the pan. Let it boil for another 5-6 minutes until the food sauce thickens

1 cup pomegranate juice150 ml pomegranate syrup2-3 tbsp pomegranate seeds1 kg of veal (chuck), diced3 leeks, chopped5 tbsp olive oil1 tbsp flour1 bunch of parsley, chopped1 Mashed Potatoes package for serving3 cups water1 ½ cup milk25 g (1 tbsp) butterSalt, pepperLearn More
Rice with mincemeat and pomegranate in a mould
Greek30 minutes1 hourRice with mincemeat and pomegranate in a mould
Cooking recipes | Main courses

In a large pot, heat the olive oil over medium heat and sauté the onion for 1-2 minutes, until it softens a little. Add the minced meat, increase the heat and sauté for 5-6 minutes, stirring constantly with a wooden spoon, until the minced meat is broken into pieces and has a golden brown colour.

Deglaze with pomegranate juice, mix and add the tomatoes with their juice and the grated carrot. As soon as the mixture comes to a boil, lower the heat and simmer for about 30 minutes, until most of the liquid evaporates.

Add the rice, 400-450ml boiling water, salt and pepper. Stir with a wooden spoon and bring to a boil. Reduce the heat and cook for 20-25 minutes, until the rice is done and has absorbed almost all of the liquid. Remove the pan from the heat and let it cool for 10 minutes. Add the gruyere or another cheese of your choice, the cream cheese, the pomegranate seeds and the chopped herbs and stir well. Pour the mincemeat into a medium-sized cake mould with a hole in the middle and let it cool completely. Invert the mould onto a platter and serve.

100ml pomegranate juice1 cup pomegranate seeds400g minced veal, chuck or rump2 cups pilau rice50ml olive oil1 dried onion, finely diced1 can whole peeled tomatoes with their juice, chopped1 medium carrot, grated1 cup sweet gruyere, grated, or pecorino or other hard cheese of your choice1 cup cream cheese, whisked briefly until fluffy1 cup of mixed fresh herbs such as parsley, dill, mint, fennel, myrtle, etc., finely choppedsalt, pepperLearn More
Chicken and pomegranate penne
Greek30 minutes1 hourChicken and pomegranate penne
Cooking recipes | Main courses

Season the chicken with salt and pepper and lightly flour it. Heat a pan and add the olive oil and then the chicken pieces. Sauté until golden.

Add the garlic, onion and leek and continue to sauté, stirring occasionally. Add the pomegranate juice and cook until the vegetables are soft and the chicken is well cooked. Add the cream and two or three tablespoons of grated anthotyro or other cheese. Boil the food a little more until the sauce thickens and the ingredients blend together. Taste and season with salt and pepper accordingly. Add the parsley and half of the pomegranate seeds.

In the meantime, the penne should have been cooked according to the instructions on their packaging. Drain them and add them to the pan with the chicken. Stir for a while and serve on plates, adding some parsley and a few more pomegranate seeds. Serve with additional grated cheese.

5 small cups of pomegranate juice1 pomegranate, seeded250ml crème fraiche1 pack of penne or other pasta of your choice700gr. chicken leg fillet, cut into small pieces1 small cup of olive oil1 medium onion, chopped2 cloves of garlic, chopped1 leek (the white part), cut lengthwise and then sliced1 bunch of parsley, chopped some flourdry Greek anthotyro cheese, grated, or any other hard cheese of your choicesalt, pepperLearn More
Couscous with pomegranate juice
Greek30 minutes1 hourCouscous with pomegranate juice
Cooking recipes | Main courses

Pour the pomegranate juice into a saucepan with two glasses of water and place it above heat to boil.

Then add the couscous and lower the heat to simmer. Prepare the rest of the ingredients. Cut the cucumbers into small cubes, wash and chop the dill and the radishes.

Add the ingredients from the dressing into a bowl and mix well.

When the juices in the saucepan have evaporated, turn off the heat and add a little olive oil. Mix well and cover the pot with a towel and the lid and allow the steam to absorb for 15 minutes. Then add to the saucepan the rest of the ingredients and, finally, the dressing. Mix well and our dish is ready!

Directions for the dressing

Mix all ingredients in a bowl until homogeneous.

1 lt pomegranate juice500 g couscous1 can of corn150 g pickled cucumbers1 bunch of fresh onions1 bunch of dill100 g radishesIngredients for the dressing:Juice of one lemon2 tbsp soy sauce50 ml olive oilSalt - PepperLearn More
european union

EUROPEAN UNION SUPPORTS CAMPAIGNS PROMOTING HIGH-QUALITY AGRICULTURAL PRODUCTS

european pomegranate

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

This website uses Cookies for your best browsing experience.