Pomegranate butter

Pomegranate butter

By
From
Arabesque
Photographer
William Meppem

Use discs of this tangy butter on top of all kinds of grilled and barbecued dishes, or stuff it under the skin of a whole chicken before roasting.

Ingredients

Quantity Ingredient
175g butter, softened
1 teaspoon pomegranate molasses
1/2 teaspoon sumac
2 shallots, very finely chopped
1/2 garlic clove, very finely chopped
1/2 lemon, zested

Method

  1. Add all the ingredients to the softened butter and mix thoroughly.
  2. Shape into a rough sausage shape and place onto a square of greaseproof paper. Roll to a smooth log and then wrap in clingfilm and refrigerate until needed. It will keep in the freezer for 3–4 weeks.
  3. Cut off discs and use as required.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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