Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.
Sentiment: POSITIVE
Although I generally avoid the cloyingly sweet wines, I have used them for poaching fruit.
I pity Americans for their very bad fruits. Your 'mango' is cucumber. The only thing I really miss about Egypt is mangoes.
Kirmizi biber has a sweet aroma and can vary in spiciness.
Oatmeal tastes so good on its own, you don't even need to add sugar.
Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.
I love to eat makhanas, and I always keep a packet in my car.
I put everything I can into the mulberry of my mind and hope that it is going to ferment and make a decent wine. How that process happens, I'm sorry to tell you I can't describe.
I don't know Arabic. I can't speak or write it.
'Pomegranate,' started with my imagining a bullet going through the fruit and causing it to bleed. My initial associations were with pomegranates in old masters painting and their Judeo-Christian symbolism.
A pomegranate is filled with rubies when you open it up. Diamonds may be a girl's best friend - but not for me. I love rubies; they're great over necks, you know.