Add in the pomegranate molasses, dried mint, cumin, and salt. Once your bulgur soaks up all the sauce and is fluffy and ready ...

as well as enlivening the sauce with Silan and pomegranate molasses. I hope Rhoda is smiling from heaven when she sees her recipe in The Jewish Journal. I’m sure she would be very proud.

Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm. Remove the kofte from the oven, spear each one straight through ...

Add the harissa, pomegranate molasses, baharat and lemon juice and ... Drizzle over the reserved piri-piri sauce and a squeeze of lemon.