Cross Roads Pomegranate Molasad Research Paper

It’s a gateway between east and west and for thousands of years; it’s grown to be one of the largest trading centers. The people over there are so friendly and not bigots that they will greet anyone they whether they know them or not. The main cuisine is essentially classic Arabic food and it has an exotic twist to it. Greeks, Egyptians, Romans, Persians – this land has been occupied by some of the greatest empires ever that each and every one of them left a memorable mark, allowing the land, food, people and culture to grow. They call the main street “the cross roads of cultivation” but Bobby Chinn, an Egyptian-Chinese man, who is a famous renowned television presenter and a world known chef, goes to Syria and he calls it “the cross roads
To know whether the pomegranate molasses is of good quality, the color of the liquid must be a little transparent and it must contain a sweet flavor even though it contains normal acids with no additional honey or sugar. Hassen Kojah, the local chef, shows Bobby Chinn how to make a few appetizers such as Muhammara and Baba Ganoush. To begin the cooking, they take an aubergine (eggplant) and pokes holes with a fork so it can cook better. Hassen gets started on the Muhammara by using the red pepper paste as a base and adds 1 or 2 spoons of pomegranate molasses to bring about a sweet and sour taste to it. He then adds a spoon of paprika for mild heat, a teaspoon of cumin, adds olive oil allowing the base to absorb the oil and afterwards adds breadcrumbs. For the final touch, he adds chopped walnuts and serves it in a presentable
After the Muhammara comes the Baba Ganoush. He begins to make it by first placing the aubergine on the grill. While waiting for it to cook, Bobby Chinn asks the meaning of Baba Ganoush and he says Baba means Daddy and Ganoush means doll dance. He then chops the aubergine into pieces, added parsley, red pepper, green pepper, pomegranate seeds, garlic olive oil puree, lemon juice and finally a spoon of Tahini. Tahini is a type of sesame paste and it binds the food together. Baba Ganoush is a traditional that can be found everywhere in the Middle East but in Aleppo, it’s served as a dip with Tahini as well. Right after all the mixing and stirring, Hassen fills the bowl up with the Baba Ganoush, adds the molasses in the middle, topping it with walnuts, pomegranate seeds and breadcrumbs to finish it. Besides cooking, the countryside west of Aleppo is the most fertile in the region and they grow their one of the oldest cultivated fruit in history, the pomegranate. People there believe that the fruit in the Bible wasn’t an apple but a pomegranate instead. Bobby Chinn finds the pomegranate molasses very interesting that he visits the local area to see how they make