Sujuk and naqaniq are Turkish/Arabian types of sausage that get their names depending on the spices used in the mixture. These pomegranate-glazed naqaniq are typical of a Lebanese, Palestinian, or Syrian breakfast, but I would personally welcome then to by plate any time of day.
The usual suspects are involved, and no surprise there simply because they work so magically together: pomegranate molasses, garlic, fresh coriander, and the crowning jewel: fried pinenuts.
Ingredients:
450g Arabian sausages
1 large onion, finely sliced
1/4 cup water
2 Tbsp pomegranate molasses
salt and pepper
fried pinenuts
chopped coriander
pomegranate seeds
Method:
Saute the sausages and finely sliced onions in a tablespoon of oil to sear on all sides and wither the onion.
Add the water and pomegranate molasses; cook until thickened and glossy. Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with the chopped coriander, pomegranate seeds, and fried pinenuts.
صحة و عافية
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