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Great Recipes



The New Book of Middle Eastern Cooking by Claudia Roden.

This walnut and pomegrannate paste has a rich and mildly hot flavor and deep red color. Use it as a dip or spread on bread, pita or grilled fish and chicken.


  • 1/4 cup shelled walnuts
  • 2 Tbsp. tomato paste
  • 1 slice whole wheat bread, crust removed
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp. pomegranate molasses
  • 2 tsp. sugar
  • Kosher salt or sea salt to taste
  • 1 tsp. Cumin Seed
  • 1 tsp. Aleppo Pepper


Blend all ingredients to a rough (not too smooth) paste in a food processor

Serves: 6-8