Welcome to shorkk's recipes!

We're back at Whiteladies Market this Saturday and for the first time at Tobacco Factory Market on Sunday. If you're in Bristol, come and say hi! If you're looking for ideas on how to use our delicious 100% Lebanese pomegranate molasses, we thought you'd like this tasty recipe.

Having pomegranate molasses in your kitchen cupboard is like having a secret weapon in your kitchen. Used extensively in Lebanon and Syria in dishes like muhammara (a red pepper and walnut dip) msakaa (an aubergine, tomato and chickpea dish) and sometimes in the dressing of fattoush (a Lebanese salad), the tart flavour of the molasses also lends itself beautifully to spiced meat.

Celebrating dishes shared by Mediterranean countries, Claudia Roden in "Med - A Cookbook", includes a delicious recipe for spiced meat wrapped in filo pastry where the quality of the pomegranate molasses is essential.

Commercial brands will inevitably have added sugar (as well as flavourings and colourings) - none of which is needed. Zejd’s pomegranate molasses is purely a reduction of sour pomegranates, which don’t appear in our UK greengrocers, with a small amount of a sweeter pomegranate. Nothing added. Juice from unripe pomegranates is slowly reduced until the colour changes to dark red brown, and the consistency changes to a thick syrup. It produces an intense flavour, tart and sweet, so only a little of Zejd’s pomegranate molasses is needed. A useful partner in your kitchen for so many things. We hope you enjoy discovering its fabulous taste!

Serves 6

270g pack of filo pastry sheets (measuring 20x40cm)

1 large onion, chopped

1 tbsp olive oil

500g lean minced beef

1 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground ginger

2 tbsp pomegranate molasses

50g pine nuts, lightly toasted

50g (large bunch) of flat-leaf parsley, leaves chopped

1 egg yolk

2 tbps sesame or nigella seeds

salt and black pepper

Take the filo out of the fridge 30min before using
Fry the onion in the oil over a medium-low heat until golden, about 10min. Add the meat, a bit of salt and pepper and the spices, stir the meat well as it browns. Add the pomegranate molasses and continue cooking for 8-10min, making sure the meat breaks up in the pan. Finally stir in the toasted pine nuts and the chopped parsley, and leave to cool.
Pre-heat the over to 180/160C fan/gas 4.
Divide meat into 6 portions. Open out the filo, keeping them in a pile covered with a clean tea towel.
Lightly brush the top sheet with oil.
Take a portion of your mixture and place it on the filo about 8cm from the short edge, then bring the short edge up over the filling to almost cover it, then fold the long sides over. Carefully turn the parcel to completely enclose the filling, you should be left with a square-ish packet. Brush with oil between any bits of filo. And repeat with the remaining filo and meat mixture.
Add a little water to the egg yolk and brush the tops so that the sesame or nigella seeds scattered on top will stay put. Bake for 25min. Serve hot, with a salad alongside.

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