Shallot marinated in pomegranate molasses and cinnamon
Course: StarterCuisine: Middle East
Servings
4
Preparation
20
minutesCooking time
50
minutesTotal time
1
hour10
minutesI remember the first time I marinated shallots a few years ago. And it was the surprise of the year. And I liked it so much that I didn’t want to think of a variant. But now it had come.
Ingredients
500 gram shallots
5 table spoon agave syrup
5 table spoon pomegranate syrup
2 table spoon cinnamon
salt and pepper
1 table spoon sumac
Cooking time
- Remove the skins from the shallots but keep them whole as much as possible. You can use small shallots for this, but you can also use banana shallots.
Make a sauce of the olive oil, pomegranate molasses, agave syrup, cinnamon, sumac, salt and pepper.
Place the shallots next to each other in a dish and spread the mixture on top. Pour what you have left over all the shallots. - Preheat the oven to 180 degrees and put the dish in the oven. Stir the shallots every 15 minutes. Take them out of the oven after 50 minutes. Serve lukewarm.
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