© Food Blogger Ali Fakhry

By Ali Fakhry
Food Blogger and #MedFoodHero Ambassador from Lebanon.

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Learn more about Pomegranate Molasses from Lebanon

Raheb Salad (the priest’s salad)

The Raheb salad was created by communities who lived in the Lebanese mountains as a substitute for meat and dairy during the 60-day Christian observance of Lent.

Prep: 15 minutes | Cook: 15 minutes | Serves: 2

  • 1 eggplant (roasted)
  • 1 red bell pepper (roasted)
  • 1 onion (roasted)
  • 1/4 cup of pomegranate molasses
  • 1/4 cup of lemon juice
  • 1 cup of extra virgin olive oil
  • 1/4 tsp of salt
  • 2 medium tomatoes (diced)
  • 1 green bell pepper (diced)
  • 1/2 cup of green onions (diced)
  • 1/2 cup of parsley (chopped)
  • 1/4 cup of pomegranate seeds
  • 1 garlic clove
  • 2 red radishes (chopped)
  • Black pepper to taste
  1. Make the dressing by combining the lemon juice, olive oil, pomegranate molasses, black pepper and salt.
  2. Place the eggplant whole in the oven with cut up peppers and onion and roast for 15 minutes (or until done).
  3. Remove the vegetables from the oven and cut the eggplant and peppers into halves. Let them rest for 15 minutes in a strainer so that the excess water drains. 
  4. Peel and de-seed the vegetables.
  5. Transfer your eggplant, peppers and onions to a dish and add in the tomatoes, green bell pepper, green onions and sprinkle with parsley and 1/4 of the dressing. Mix well. 
  6. Arrange the roasted vegetables on the outside of your dish, and place the raw salad in the center. Chill in the fridge for 30 minutes if desired.
  7. Drizzle with the remaining dressing, decorate with fresh pomegranate seeds, and serve with Lebanese bread.

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Pomegranate Molasses

Pomegranate Molasses

Pomegranate molasses, better known as Dibs el roummane, is made from fruit harvested from the Roummane tree (Punica granatum). The Molasses is a concentrated sour juice used to flavour stews and meat dishes like kibbeh, sambousik and sfiha

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