Chicken liver has a strong flavor that may take a little getting used to. But, you’ll never know until you try. If you’re feeling adventurous and enjoy minerally, earthy flavors, give liver a try. The pomegranate molasses gives a sweet flavor to counterbalance the minerality of the liver taste. In Lebanon it is called "Sawda Djej" a dish of chicken livers, fried with handfuls of garlic, and finished with sticky-sour pomegranate molasses. I came across this recipe for chick

Romanieh, Rommaniyyah is Palestinian Authentic dish that is originally known in Jaffa, but it also became popular in the closer cities such as Lod. A delicious flavor with sourness because of the pomegranates it contains.Palestinians used sour pomegranate to prepare Romanieh, which the city of Jaffa was famous for, and they used to dry them under sun in summer to be used during the rest of the year. The Residents of Jaffa took Rummaneyyah with them when they fled to Gaza and

Our Arabic flavor recipe for the month of January/2015 was Mohammara, spicy, red, velvety and scrumptious recipe from the Aleppan cuisine that delightfully combines sweet with sour. A mouthwatering contradiction of flavours to your taste buds as you detect the pungency of red capsicum molasses, the semi sweetness of pomegranate molasses and the crunchiness of walnuts. Muhammara is prepared and served along side all sorts of Kebbeh, to the extent that no Kebbeh is perfect enou